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THE LIBRARY OF THE 
UNIVERSITY OF 
NORTH CAROLINA 


THE COLLECTION OF 


NORTH CAROLINIANA 
ENDOWED BY 


JOHN SPRUNT HILL 
CLASS OF 1889 











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Digitized by the Internet Archive 
in 2021 with funding from 
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https://archive.org/details/kitchencounselloOOunse 








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INVIGORATES: 
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FOR SALE BY 


# Bonanza Wine & Liquor Co. 


as SOLE AGENTS FOR THE BEER 
THAT MADE MILWAUKEE FAMOUS 





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PEW MO MU ASE EO MORK OM OM OK OK MOM AON MOR AO LON ON OK AON OK MOK MOK 36 
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‘Meet Me at The Paragon” 


Flavoring Extracts... 


We make them 
‘“Paragon’’ Quality— 
None Better 


THE PARAGON, 


Open Day and Night 


Prescription Phone 260 


Public Phone 471 Opposite Post Office : 


BATTERY PARK BANK 


ASHEVILLE, N. C. 


Capital, $100,000.00. Surplus, $15,000.00. 


J. P. SAWYER, President. 
F. S. COXE, Vice-President. 
J. E. RANKIN, Cashier. 


TRANSACTS A GENERAL BANKING BUSINESS. 
SPECIAL ATTENTION GIVEN TO COLLECTIONS. 

















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-$1-§ At the one store devoted exclusively to Cloth- ee 
apes ing Children, you ean always find Children’s on 
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If You Want... 


To make good use of this ‘‘Cook Book,”’ 
furnish your kitchen from the complete 


Stock Obes 


THE ASHEVILLE CHINA CO., 


12 North Court Square. 


PRICES ALWAYS LOW. 














It is a good thing... 





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THE ASHEVILLE STEAM LAUNDRY 


does it to perfection, 
43 West College Street. 


pr yf 


ASTON, RAWLS & CO.. 





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On street car line. Convenient location. Hand- 
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Special attention to table and cuisine, appoint- 
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MRS. MINNIE C. GREENLEE. 








SuISIGISIsiMini ieee tolsinibioisisiokst ido ioiiotot inioisiaiaietaietotetiabit 





os 

Tit the Woman's Exchange, North 
Court Square, may be found 2 
dainty fancy articles, such as doi- 4 

lies, lunch cloths and numerous iit 
other articles. Also a good.assort- 


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If you Want~ 


to get the best 


@ results from the recipes 
contained in this 
book, buy all your 
ingredients at 


SNIDER’S, 


On the Square. 








THE COLES HEATER 





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Economical, © 












































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FOR SALE BY 


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the Kitchen Counsellor 


“TRIED AND TRUE” 





Compiled and Issued by 
The Woman’s Guild, Trinity Parish, Asheville, N. C. 


THE CITIZEN COMPANY. 
1899 





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4 





SOUPS. 


A boquet for the pottage. 
PUREE OF TOMATO. 


One can of tomatoes, 2 cups of boiling milk. Put tomatoes 
over the fire with a little boiling hot water and let boil half an 
hour; strain through colander, working the fruit to a pulp, 
meanwhile boil the milk and stir in a pinch of soda, teaspoonful 
of sugar, 1 tablespoonful of butter and thicken with a little flour 
and keep hot. Put pepper, salt and sugar with tomatoes and 
pour into tureen, then stir in the milk and serve with croutons. 

Mrs. Wu. Broop. 
CiP Mel OTATO SOUL: 


One quart fresh milk, 6 potatoes, 1 tablespoon each of butter 
and flour, salt and pepper to taste and a little celery seed. Boil 
potatoes until soft and strain them. Add milk to water from 
potatoes, and when hot add flour and butter creamed together 
and seasoning, cook and stir until smooth, add potatoes and 
serve. 


Mrs. N. W. Grrpwoop. 
CREAM TOMATO SOUP. 


One quart fresh milk, $ can tomatoes, 1 tablespoon of butter, 
1 tablespoon of flour, $ teaspoon of soda, and salt and pepper to 
taste. Let the milk come to a boil, and add butter and flour 
creamed together. Heat tomatoes and strain them, and just be- 
fore serving put soda in the tomatoes and put in tureen, add 
milk seasoned. A small quantity of sugar improves it. 


Mrs. N. W. Girpwoop. 
A NICE BEEF SOUP. 


Four pounds of meat, 14 gallons of water (cold), simmer SIX 
hours until one half has simmered away; set away to cool, skim 
off the fat and boil two hours, strain and serve. Before putting 
on to boil, the stock must be seasoned with one grated carrot, 


two bay leaves, salt and pepper. 
c Mrs. Wm. Broop. 


582488- 


4 


CHICKEN SOUP. 


The liquor in which the chicken was boiled, 1 large cup 
chopped chicken, $ cup bread crumbs, 2 eggs, 1 cup boiling miik, 
1 tablespoon of butter, pinch of pepper, salt and mace. Take 
the fat from the cold stock. Jeat the latter to boiling, add the 
chicken, pepper, salt and mace and simmer 1 hour. Make ready 
your hot milk and pour upon the beaten eggs, stir over the fire 
ten minutes and add butter, and when this is melted the crumbs. 
Take at once from fire and put into tureen and pour the soup 
through colander, stir well and serve. 


Mrs. A. F. Ress. 
CLAM SOUP. 


Thirty large clams, chopped fine, add 1 quart water, season 
with pepper and one whole onion, which remove before serving 
the soup. Rub 8 teaspoons of flour with 1 of butter and add 
when the soup boils. Cook 20 minutes then place saucepan at 
the side of the range and stir in the yolks of 3 eges well beaten in 
1 quart milk, do not boil; strain and sieve (if in cups) with a 
little whipped cream. 

Mrs. A. F. Ress. 
ASPARAGUS SOUP. 


Take at least half a bunch of good asparagus, put it in three 
pints of stock, or water if you have no stock. The tips of the 
asparagus should be removed before it is put in; now fry half an 
onion, add to it a bay leaf, then sprigs of parsley, a little spray 
of celery and thyme, all tied together in a bunch; put these in 
the soup with twelve pepper corns, and let the whole simmer 
thirty-five minutes, then steam through a puree sieve, or a flour 
sieve if you have not the other, pressing through all the aspar- 
agus that you can. The asparagus tips which were cut off should 
in the meantime have been cooking gently for twenty minutes 
in a cup of stock, or of water if you have not the stock; strain 
the stock or water off these tips and add it to the rest of the 
soup. Put the strained soup back on the fire; the two table- 
spoonfuls of flour, with two tablespoonfuls of apis and add 
them to the mixture. Tet the soup cook slowly for ten minutes, 
after adding this thickening, stirring it repeatedly, then add a 





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cup of rich cream and the asparagus tips, which should have 
been kept warm in the meantime, in a covered cup set in a pan 
of hot water; serve the soup at once after adding the cream. 
Half the cream may have been beaten to a stiff froth, so that it 
will float in little islands in the soup when it is served. 


BROWN, JULIENNE CONSOMME. 

_ Boil in as little water as possible 4 potatoes, 1 carrot, 1 turnip, 
1 onion, 1 can tomatoes, add 2 quarts stock, brown with 1 table- 
spoon butter and 2 of brown sugar stirred constantly over fire 
until brown. Add tea cup of wine before taking soup from fire. 


Miss F. L. Parton. 
SOUP STOCK. 
live pounds veal or beef, 5 quarts water, boil gently for 6 


hours. Pour off carefully leaving sediment, set away to cool. 
Miss F. L. Parron. 
; CLEAR SOUP. 

Lwo quarts of stock, 1 chopped onion, 6 cloves, 2 sticks celery, 
2 sprigs parsley, 2 of thyme, 12 pepper corns, salt and pepper to 
taste. boil gently 20 minutes, strain. To clarify this soup: 
Whites of 2 eggs beaten slowly with 4 pint cold water, atter 
bringing stock to boiling point add this carefully, put on back 
of stove and let stand until white of egg separates; let come to 
boil again and strain. 

Miss F. L. Parton. 
WHITE SOUP. 

Boil knuckle of veal 2 or 3 hours, at the same time boil can 
tomatoes, strain each through a sieve and put them together. 
Have 2 large tablespoonsful of butter mixed into flour, add it 
slowly and let it simmer half an hour. Add a large cupful of 
milk a few minutes before serving, long enough to heat it thor- 
oughly. Wine improves this. 

Miss Annie H. Martin. 
MOCK TURTLE SOUP OR BLACK BEAN SOUP. 


One pint black beans soaked over night, 4 quarts water, 1 
large carrot grated, 2 large onions; pepper and salt to taste. Boil ° 


6 


pound fresh beef (or beef bones), 1 large carrot grated, 2 large © 
onions; pepper and salt to taste. boil 6 hours. Put in the 
tureen 1 hard-boiled egg cut into thin slices, 1 lemon also cut 
thin, 1 cup of claret or port wine, strain the soup and pour over 
the egg and wine. Mrs. W. R. Penniman, Sr. 


CREAM OF LETTUCE. | 

A quart of white stock made either from veal or chicken. 
Put a quart of tender lettuce leaves and a few slices of onion in 
a granite stew-pan with a pint of boiling water and cook for ten 
minutes. Add a cupful of bread-crumbs. Put this into the quart 
of stock with salt, pepper and a bay leaf. Simmer together for 
half an hour. Then press it through a sieve. Return to the 
saucepan and add a pint of hot milk and tablespoonful of butter. 
Do not let it quite reach the boiling point. Have dice of fried 
bread in the tureen and serve it very hot. 

Mrs. Hoveurerrna. 


TAPIOCA SOUR: 


To two quarts of stock add one cup of tapioca and let it boil 
20 minutes, stirring frequently. Add a tablespoonful of walnut 
or tomato catsup, butter half the size of an egg, half a teacupful 
of milk; cool slightly and stir in two well-beaten eggs. 

Mrs. Hovenrerra. 


CONSOMME A LA ROYALE. 

Into a clear soup put the following: Yolks of six eggs and 
their bulk in cream, mix well together and season high with salt 
and pepper. Pour this into a small pan with straight sides, place 
this in a pan of boiling water and bake in so moderate an oven - 
that it will neither bubble nor brown. Remove as soon as firm. 
After it is cold cut it in $ inch slices, then in fancy shapes and 
drop into the soup. Mrs. Hovuerrerrne. 


BATTENBURG SOUP. 


Put one calf’s foot and 3 pounds beef soup-meat into a kettle 
with 3 carrots, 3 small onions stuck with 4 cloves, a stick of cel- 
ery, a bay leaf, and thyme, small blade of mace, salt and pepper. 
Add 33 quarts water. Boil very gently till the foot is tender, 
plunge into cold water, slip out the bones and put back into the 


fat 
i 


kettle. Then simmer 3 or 4 hours. Cut up the foot into fine 
pieces and put away in a little of the stock. Next day take off 
the fat, strain the stock, thicken the soup with flour and cream, 
add the pieces of foot and a glass of sherry, and serve very hot. 
Mrs. Hovauretina. 


ICED CLEAR SOUP. 

A knuckle of veal well cracked, 1 pound of lean beef chopped 
fine, $ an onion, 3 dozen whole peppers, and as many cloves, 3 
stalks of celery, 4 quarts cold water, pepper and salt to taste. 
Put all these ingredients except the salt over the fire and cook 
slowly six hours. Turn out, season and set away until the next 
day. ‘Take off the fat, strain the soup from the meat, bones, etc., 
without pressing, heat to scalding and drop in the white and shell 
of an egg. Boil briskly 10 minutes, run through a flannel bag 
without squeezing and set aside to cool. Several hours before 
dinner bury the jar containing the bouillon among the ice, and 
when you are ready to serve, cool the tureen by rinsing with ice 
water. Serve in cups also cooled and accompany with French 


rolls or thin slices of bread. 
Mrs. HovucuHre ina. 


CERAM SOUR: 


A dozen large clams washed and put in a pan in a hot oven 
will soon open and generally give about a pint of juice. Put an 
equal quantity of boiling water with it and bring to a boil. 
Sometimes it is necessary to skim it. Have a quart of milk boil- 
ing. When juice and water boil add milk, pepper, good tump 
of butter and thicken to consistency of cream. 'Tablespoonful 
flour, wet thin with water. Pour in chopped clams. When hot, 


pour into tureen which has a very little grated nutmeg in it. 
Mrs. Hoveurerine. 


CAULIFLOWER PUREE. 

Cut the head into small pieces and boil soft in salted water. 
Drain and put into a saucepan with a liberal quantity of white 
sauce, add some grated nutmeg, a pinch of sugar and a table- 
spoon or more of cream. Rub through a colander. If too thick 


add sealded milk till the proper consistency. 
| Mrs. Hovenretrna. 


8 


FISH. 


With hooks we let you catch us, 
You never regard our pains, 

Yet we reward you with dainty food 
To strengthen your body and brains. 


OYSTERS. 

One-half gallon oysters put in liquor and come to a boil and 
skim. Put into colander to drain, cut into small pieces. Set 
saucepan on fire, put large teaspoon of butter and some flour 
rubbed together, come to a bubble. Add cup of cream, little red 
pepper, salt, pinch of mace, little nutmeg, $ teaspoon of chopped 
parsley, Juice of lemon. Add to this the oysters, stir all together, 
put into deep dish, cover with bread crumbs, put into an oven to 
brown. 

Mrs. H. P. Anprrsen. 
FISH. 

Four pounds of fish and boil with salt in water. Take off all 
the skin and all the bones, flake up fine. Boil 1 quart of cream 
and stir in 3 large tablespoons of flour wet with cold water. Add 
one bunch of parsley, 4 onion; when boiled take out and add 4 
pound of butter, a little red pepper and nutmeg. Take a layer 
of fish and a layer of sauce until baking dish is full, thick layer of 
bread crumbs on top and bake. 


- Mrs. H. P. Anprrsen. 
FISH CHOPS. 

One pound of fish, 1 cupful of cream or milk, yolks of 2 eggs, 
1 tablespoonful butter, 1 tablespoonful of chopped parsley, 2 
rounded tablespoonfuls of flour, 1 teaspoonful of salt, $ teaspoon- 
ful of pepper, $ teaspoonful of onion juice. Put in a double 
boiler 1 cupful of cream; when scalded , stir into it the butter and 
flour rubbed together, and cook for five minutes. Remove from 
the fire and mix in, stirring all the time, the beaten yolks of 2 
eggs, put again on the fire and stir until thickened. Take 1 
pound of shredded boiled fish, sprinkle over it the salt, pepper, 
parsley and 10 drops of lemon juice. Mix the seasoned fish with 
the white sauce, then spread it on a dish and set aside for several 
hours to cool and stiffen. Take a tablespoonful of the mixture 
in the hands and mould into the form of chops, round at one end, 


9 


pointed at the other; roll the chops in crumbs, then in beaten efe, 
then in coarse bread crumbs grated from the loaf. After the 
cruinbing, let the chops stand for a time to stiffen before frying. 
Place them in a basket four at a time, and immerse in hot fat 
until an amber color. Place on a paper to dry. Serve with to- 
mato or tartare sauce. 

Mrs. Jouw A. Rorsrrna. 


CREAMED SALMON. 


One can salmon, 1 pint cream, yellow 3 hard boiled eggs; chop 
whites and mix with salmon. Butter size of an egg, pepper and 
salt. Melt butter and mix with mashed eggs. Stir in salmon, 
pour milk in and beat light with a cup of bread crumbs. Then 

bake. 
Mrs. Emaa SANForp. 
MINCED OYSTERS. 

One pint of oysters well minced, 1 pint bread crumbs, celery 
seed or chopped celery to taste, pepper, salt, little chopped onion, 
2 eggs well beaten, butter size of egg melted and poured in last 
thing, $ cup sweet milk (some use nutmeg and 4 lemon and omit 
milk); when ingredients are well mixed place in pan over boiling 
water and let stay until well heated then fill shells. Sprinkle 
with toasted bread crumbs and place in oven ten minutes. Serve 
very hot. 

Mrs. Emma SANFORD. 


OYSTERS A, LA. POULETTE. 


Blanch 1 doz. oysters in their own liquor, salt and remove the 
oysters; add a tablespoonful of butter, juice of 4 lemon, 1 gill 
of cream with 1 tablespoonful of flour. While this sauce is siin- 
mering beat the yolk of one egg, add and simmer the whole 
until it thickens. Put the oysters in a hot dish, pour the sauce 


over them, sprinkle on some chopped parsley and serve. 
| Miss CHAMPION. 


SALMON OR HALIBUT STEAK. 
Smoked fish eut in inch thick slices and cooked in cream sauce 


with an egg yolk added, is a good lunch dish for a jaded appetite. 


Fresh lettuce salad, or radishes are to be served with it. 
Mrs. Houenrerrna. 


10 


FISH PUFES. 

Break into flakes any cold fish of a delicate flavor. Put a 
cup full of this, well seasoned, into a white sauce, to which two 
beaten eggs have been added. Drop the thick batter by the 
spoonful into smoking hot fat and cook a light brown. If care- 
fully made they are very nice and light. 3 | 

Mrs. Hoverretrna. 


HERRING BALLS. 

Seald half a dozen dried red herring, remove skin and bones 
and mix with an equal quantity of mashed potatoes. Season 
with a little cayenne, add cream or melted butter until this can 
be made into balls. Dip in beaten egg and roll in cracker dust. 
Fry a golden brown in deep lard. 

Mrs. Hovenreine. 
CRAB TOAST. 

Put a spoonful of butter in a saucepan and when hot add a cup 
full of crab meat ent fine. Add a eup full of cream with salt and 
cayenne to taste. Simmer till the moisture is almost evaporated 
and heap on thin slices of buttered toast. 


Mrs. Hovanrrerina. 
CREAM SALMON. 


Pour all the fluid from a can of salmon, if the fresh fish ean- 
not be had. Cover the salmon with boiling water slightly salted. 
Shred the fish, make a thick white sauce, flavoring with onion 
juice. Put alternate layers of the fish and the sauce into a bak- 
ing dish. Cover the top with bread erumbs and bake until it is 
hot through and the crumbs brown. 

Mrs. Houenrerrna. 
FROG’S LEGS. 

Throw the legs into cold water to blanch, drain and dry them; 
English cooks soak them awhile in the beaten white of an ere. 
Powder with flour and fry in olive oil until they are crisp. 
Lemon, red pepper, and a trifle of salt should be added. 


Mrs. Hovanrenina. 


SALMON ROLLED WITH OYSTERS. 


Bone and parboil a 3 pound slice of salmon, season on both 


a 


sides with pepper and salt, spread with a forcemeat of 1 dozen 
minced oysters, some finely cut parsley and half a cup of bread 
erumbs. oll and tie in shape. Dot with bits of butter and bake 
25 minutes. If liked, the grated rind of half a lemon can be 
added. The same method can be used with mackerel. Serve 
with melted butter and rings of lemon on the plates. 

Mrs. Hovanretia. 


MOUND OF FISH. 


Remove skin and bones from 1 pound of uncooked fish, season 
with salt, paprika, a little onion juice and some chopped parsley; 
add the unbeaten white of an egg and stir the mixture thorough- 
ly. Now add 1 cup of whipped cream which should be thick and 
stiff. Butter plain timbale moulds and fill. Place in a steamer 
and cook 15 minutes. Turn out on a hot dish and pour any sauce 
preferred around them. 

Mrs. Hovenrerine. 


FISH GEMS. 


Take any remnants of boiled fish, chop fine, and add same 
amount of bread erumbs soaked soft in milk. Add 2 well-beaten 
egos, 1 tablespoonful butter, season with salt, pepper, and chop- 
ped parsley. Bake in ramekins, or one dish 20 minutes. 

Miss Crampion. 


SALMON LOAF. 

One can of salmon free of all bones, 2 eggs beaten light, 2 
tablespoonfuls butter, } cup milk, 4 cup cracker crumbs, 4 tea- 
spoonful salt, + teaspoonful pepper. tub to a smooth paste, 
put into a mould, and steam for one hour. Take a can of peas, 
drain off all the water, put into small tin pan on top of steamer, 
where let it stand while salmon is cooking. Season peas with 
salt, pepper and butter. Make a sauce of 1 cup milk, thickened 
with one tablespoonful cornstarch, and one tablespoonful butter, 
one teaspoonful catsup, salt, dash of cayenne, one eve added last, 
boil one minute. Put salmon on dish, peas around it, and sauce 
over all. Garnish with parsley. Miss CHAMPION. 


SAUCE FOR FISH. 


Rub 14 tablespoons butter and 1 tablespoon flour together in 


a saucepan over the fire. Add 4 pint boiling water and stir until 
it thickens, then add a good pinch of salt, § teaspoon pepper, 
juice of quarter of a lemon, 4 drops of onion juice, 2 sprigs of 
parsley and 1 large tablespoon mixed chopped yellow pickle. 
Keep the sauce over hot water until ready to serve and then beat 
in the yolks of two eggs. Serve hot. Do not return to fire after 
adding eggs. 
Miss Exten B. Pennrman, 


DELMONICO’S LOBSTER A LA NEWBERG. 

Split 2 good sized lobsters freshly boiled. Pick all the meat 
from the shells and cut into inch long pieces. Place in a sauce- 
pan on a hot fire with 1 ounce good butter. Season with a pinch 
salt and a little red pepper. (Add two medium sized truffles cut 
into small dice if you wish). Cook five minutes and then add 1 
wine glass of Maderia. Reduce to one-half which will take 3 
minutes. Have 3 eggs in a bowl with 4 pint milk, beat well to- 
gether and add to the lobster. Gently shuffle for 2 minutes or 
until it thickens. Serve hot. 

Miss Exren B. PeEnnimay. 


SALMON OR HALIBUT A LV’ ITALIAN. 

Butter a baking dish and cover with grated cheese. Put in 
shees of fish seasoned with pepper and salt and butter. Cover 
with plenty of cheese and bread crumbs and moisten with milk. 
Put m a lump of butter and bake in a moderate oven. Serve 
with sauce. Mrs. Tartsor PEnnman. 

SALMON CROQUETTES. 

One cup chopped salmon, 14 tablespoon butter, 8 tablespoons 
“a nstarch, 1 teaspoon salt, red pepper, teaspoon chopped parsley, 
2 cup milk or cream, juice of 1 lemon. Chop salmon, add lemon 
juice and seasoning. Rub butter and cornstarch together and 
pour over them the boiling milk. Return to fire add fish and stir 
until thick. Set away to cool. When cold mould into croquettes 
and fry in boiling lard. 

Mrs. Cartes F. Pennman. 


ROE SAUCE FOR SHAD. 
One-half a large roe well boiled. Add large piece butter, 


pinch of salt, cayenne, some chopped parsley, and sherry enough 
to make it the consistency of cream. Serve hot. 


Mrs. Cuarzres F. Pennitan. 


LYONNAISE OF FISH. 

Four pounds of any kind of delicate fish with white flesh. 
Boil in salted water, take out bones and pick fine. Make a pint 
of thick cream sauce, flavored with a little onion, pepper and salt, 
and a teaspoon of chopped parsley, and add to this the fish. 
Spread on a flat dish till it is # inch thick. Let it stand in a 
cool place over night. Cut in squares, roll in cracker erumbs 
and egg and fry like croquettes. Serve with mayonnaise dress- 
ing and chopped capers or cucumbers. 

Mrs. Hoveuretina. 


CREAMED OYSTERS. 


Tn one dish steam 1 pint of good fat oysters 4 minutes; .in an- 
other dish dissolve 1 heaping tablespoonful of flour and table- 
spoonful butter which have been previously mixed together. 
Add 1 large tumbler of cream, pepper and salt and when sufh- 
ciently thick put oysters and cream together and serve on toast, 


Mrs. Artuur M. Frexp. 
ASHEVILLE NEW BURGH. 


Take 1 pint oyster juice, season with pepper and salt, and 
bring to a boil. Add 1 teaspoon of flour dissolved in cold water, 
1 tablespoonful of butter, 1 cup of cream im which has been 
beaten the yolks of 4 eggs. When cooked add one olass sherry 
and serve on toast. Mrs. Artruur M. Fretp. 


PIGS IN BLANKETS. 


Take twelve large ovsters, season each with pepper and salt, 
wrap each in a slice of beachnut bacon and fasten together. 
Have a thick frying pan very hot and cook the pigs Just 
lone enough to erisp the bacon. Do not let it burn. After 
removing pigs, put in the frying pan 4 pieces of bread and sufhi- 
cient amount of water, put on cover and let steam. Remove 
cover and turn bread until well browned; serve the pigs on the 
fried bread. Serve all very hot. Mrs. Arruur M. Frerp. 


14 


SCALLOP OF OYSTERS AND MACARONT. 


Break 4 ounces of macaroni into pieces 2 inches long; throw 
into boiling water; boil rapidly 80 minutes; drain, throw into 
cold water for 15 minutes, drain again. Drain 50 oystem. Put 
a layer of these oysters into the bottom of a baking dish, then a 
layer of the boiled macaroni, another layer of oysters; then maca- 
roni, dusting a little salt and pepper over each layer, continue 
until the dish is filled, having the last layer macaroni. Cut a 
tablespoonful of butter into bits, put the bits over the top and 
dust thickly with bread crumbs. Pour over this 4 tablespoons 
of cream and bake in a quick oven 20 minutes. 


Mrs. Artuur M. Frevp. 


MEATS. 


“By his diet does the man proclaim his strength ”’ 
MUTTON CHOPS EN PAPILLOTE. 

Scrape meat from ten mutton chops, 3 boiled eggs, mash yolks 
very fine, 3 grated crackers, } onion, large tablespoon of butter. 
Mix ingredients well and place around each chop. Wrap in 
tissue paper. Bake and send to table.with papers on. 

Mrs. Emma Sanrorp. 
SWEETBREADS. 

After boiling and blanching the sweetbreads, let them get cold 
and cut them in halves. Dip in egg and bread erumbs. Have 
plenty of butter melted in a pan and fry light brown. For 
sauce take one pint of milk or thin cream, thicken with corn- 
starch (a dessert spoonful), and as it boils add a wineglass of 
sherry and pour over the sweetbreads. 

Mrs. Houeuretina. 
PHILADELPHIA SCRAPPLE. 


Take the head of one hog, some of the liver, boil until very 
tender. When done add a thick mush of buckwheat and fea 
mixed. Season with salt, pepper and sage, a pinch of spice. 
When cold, cut in slices, fry in hot lard. 


Mrs. Hovuacure rine. 


15 


FRICASEE OF DRIED BEEF, 

‘Put into a frying pan a tablespoonful of butter. When hot 
throw in a quarter of a pound of.dried beef. Stir until the beef 
is shghtly brown. Dust over a tablespoonful of fléur, stir and 
add half a pint of milk. Bring to boiling point, add quarter of 
a teaspoonful of pepper, yolk of an egg, turn into a heated dish 
and serve with a garnish or fried mush. 

Mrs. Hovueuretine. 
CHICKEN CROQUETTES. 

One fowl, one pair sweetbreads and one brain. Put on to 
boil together, taking out the sweetbreads and brain when done 
and boiling down the chicken until it jellies, when cold chop all 
together adding grated rind of half lemon, $ nutmeg, a little 
grated onion, chopped parsley, cayenne pepper, add wineglass of 
white wine, liquor from the chicken, half as much cream as the 
liquor, mix thoroughly and set aside to cool, shape, roll in egg 
and bread crumbs and drop in boiling lard. 

Mrs A. F. Russ. 


BROWN HASH. 

Two cups chopped beef, $ tablespoon butter in saucepan and 
put meat in and brown; $ teacup of rice raw and browned thus: 
Butter in saucepan and heat cup of rice until brown, add to meat 
1 cup of tomatoes, tablespoon of butter, teaspoon of black pepper, 
1 onion chopped, 14 teaspoons of salt. Put all together and stew 
20 minutes. 


Mrs. A. F. Rees. 
CHICKEN CHARTREUSE. 


Mix one cupful of cooked chicken, minced very fine, with 1 
teaspoonful of chopped parsley, $ teaspoonful of onion juice, 1 
quarter teaspoonful of salt, one beaten egg, and a dash of pepper. 
Grease well a tin pudding mold; line it one inch thick with 
boiled rice. Fill the center with the chicken mixture, and cover 
the top with rice, so the chicken is entirely covered and the mold 
is full and even. Cover and cook in a steamer for 45 minutes. 


Serve with a brown sauce. 
Mrs. Joun A. RoEBLING. 


16 


BROWN MINCE OF MEAT. 


Cut the meat off yesterday’s roast. Mince the beef fine and 
mix with 4 as much mashed potato. Season highly with mustard, 
salt, pepper and a little catsup. Work soft with gravy. Then 
put in baking dish, cover with fine crumbs and set in upper part 
of oven to brown. Put bits of butter thickly over the top. 

Mrs. Cuartes F, Pennman. 


BEEF LOAF. 


Three and one-half pounds beef, chopped very fine, 1 cup 
eracker or bread crumbs, 3 eggs well beaten, 1 cup milk, 1 tea- 
spoonful black pepper, 1 pinch red pepper, 1 tablespoonful salt. 
Bake in a deep dish 2 hours. If it seems to dry out too fast in 
baking, pour over it 4 cup water. (Cold roast beef may be used; 
but fresh beef is nicer). 


Miss Crampton. 
JELLIED VEAL. 

Wash a knuckle of veal, cut into 3 pieces and boil slowly until 
the meat slips easily from the bone. (Put enough water in the 
pot to cover meat). Take it out of the liquor, remove all bones 
and chop fine, season with salt, pepper and onion chopped fine, 
thyme and any other herbs you want. Put it all in the liquor 
and boil it until it is almost dry and can be stirred with difficulty. 
Put it then into moulds until next day. Stir in the juice of 
lemon just before removing from the stove. It must boil several 
hours each time. 

Mrs. Moate. 
DEVILED HAM 

Take bits of ham chopped fine. Season with black pepper, 
and 4 teaspoon dry mustard, drop this into a heated skillet with 
a teaspoonful of butter. When warm pour on one teacup of 
milk, stirrmg constantly. Dissolve in the milk first 3 teaspoon- 
fuls of flour. Stir until it thickens. 

Mrs. Moar. 
CHICKEN CROQUETTES. 

Two sweetbreads boiled, 1 teacup boiled chicken minced fine, 

1 onion boiled, 1 teacup bread and milk boiled, + pound butter, 








17 


3 mushrooms, 2 sprigs parsley cut fine, salt and pepper. Chop 
sweetbreads and chicken very fine. Mix in the other ingredients. 
Shape into pyramids, dip in yolk of egg, then into cracker 
crumbs and fry in hot lard in a basket. You may add truffles if 
you wish. 
Miss Exiten B. Penniran. 
CHICKEN CROQUETTES. 

Boil rice very soft and while hot mix in butter and cheese, 
as much as it will hold. Form this into paste and put into center 
cold chopped chicken and raw oysters, a very little parsley and a 
little grated nutmeg. Make into pretty shapes, dust with cracker 
crumbs and eggs, and fry in very hot lard. 

Miss F. L. Parron. 
CORNED AND DRIED BEEF TONGUES. 

Four gallons water, 14 pints molasses, 2 ounces saltpeter, and 
8 pounds salt. Boil, skim and let it cool. Have meat in a vessel 
for covering, form liquid over it, and keep meat under with a 
weight. For dried beef and tongues, let them remain in pickle 
3 or 4 weeks according to size, and then dry. 


Mrs. N. W. Grrpwoop. 
TOSBOIG.CO RNG BEE 


Wash the meat clean. Put in cold water, cover the pot and 
let it boil gradually 4 hours. Don’t add cold water, if any is 
necessary to keep the meat covered let it be hot. 

Mrs. CoacuMay. 


TO CORN BEEF. 


To corn beef properly it should be kept at least 12 hours. 

Receipt for ten pounds round: To 4 tablespoonfuls of water, 
dissolve a teaspoon saltpeter. Apply this mixture by rubbing it 
on with the hands. After applying thoroughly, rub in a table- 
spoon sugar; then wait three or four hours, after which time rub 
in about 1 pint salt. Let the piece of meat then remain in dish 
till next morning to allow the brine to ooze out, which must be 
all poured off. The meat must then be rubbed with salt three 
consecutive mornings. It is then ready for use. 

Mrs. CoacuMan. 


13 


STEWED TONGUE AND RAISINS. 


Put the tongue, after washing, in enough water to cover it, 
and handful salt to parboil in order to peel. Then rub well with 
salt, pepper, ginger, mace, cloves and allspice, and put on to 
stew in the same water in which it was boiled after straining it. 
Throw in a large handful of raisins, 1 tablespoon brown sugar, $ 
teacup vinegar, and 1 hour before it is done put in 1 lemon 
sliced, a few whole cloves, allspice, strips of citron, and if you 
choose, a little onion. Stew 4 hours. 

Mrs. Cuarrtes F, Penniman. 


EXCELLENT SAUSAGE SEASONING. 

Mix fat and lean pork according to judgment, and to 8 pounds 
meat allow 8 tablespoons salt, the same of powdered sage, 3 
teaspoons black pepper, and 1 scant teaspoon cayenne pepper. 
Cut meat in small pieces, and spread on table and sprinkle with 
seasoning before grinding as it mixes better. 


Mrs. N. W. Grrowoop. 
TO CURE HAWS 


Cut hams off above the hock and rub the end with saltpeter, 
mix salt and brown sugar in the proportion of 4 pounds salt to 
1 pound of sugar, and rub well and pack down with a layer of 
salt on top. Leave them in salt six weeks, then smoke them 2 
weeks and afterwards dip each one in boiling water and canvas, 
and then dip in either ashes and water, or lime and water. 


Mrs. N. W. Girpwoop. 
TO PICKLE BEE 


Sixteen gallons of water, 32 pints of salt, 4 teacup of saltpeter, 
1 pound of brown sugar. Boil all together and skim until all 
impurities cease to rise. Let it cool, put the beef in a tight cask 
and pour the brine over it. This will pickle 250 pounds of beef. 


Mrs. W. C. CarmicHart. 


19 


SALADS. 


“Digest in aid to digestion.” 


CELERY AND APPLE SALAD. 


One bunch celery, head lettuce, three tart apples, mayonnaise 
dressing. Wash and crisp the lettuce. Break the celery into 
stalks, wash, and using the white parts cut into pieces about one- 
half inch in length; should be two cupfuls. Pare the apples and 
cut into dice. Mix together, arrange the lettuce leaves into cups 
for individual serving, fill with the celery and apple and dress 
with the mayonnaise. Do not prepare the apples long before 
serving as they turn dark. 


Mrs. Hoveuretia. 


CUCUMBER SALAD. 


Peel large sized cucumbers and divide in two, cutting length- 
wise, hollowed out, and lay in ice water to crisp. Chop fine, 
tomatoes, celery, cucumbers, green peppers, a little onion, let- 
tuce, apples and walnuts, mix well with mayonnaise dressing 
and put in cucumbers, and serve individually on a lettuce leaf. 


Mrs A. F. Rees. 
TOMATO JELLY. 


Cover a half box of gelatine with a half cup of cold water, 
soak a half hour. Put in a/saucepan a pint of strained tomatoes, 
add a stick of celery, two bay leaves, one slice of onion. Bring to 
boiling point, add the gelatine, strain through a sieve; add a tea- 
spoonful of salt, a teaspoonful of lemon juice, the same of Tar- 
ragon vinegar, and a half teaspoonful of paprika. Turn in all 
tomato of round moulds and stand aside to harden. Serve on 
lettuce leaves with mayonnaise dressing. 


Mrs. Artruur M. Frexp. 
MAYONNAISE DRESSING. 


Yolks of two raw eggs, 1 saltspoon of salt, 2 saltspoons of 
mustard, + saltspoon of sugar, dash of red or white pepper. Stir 
these together with a fork, in a deep plate, or better in a key 
stone beater till well mixed. Then add olive oil, drop by drop, 
stirring always the same way till quite thick, when the oil may 


20 


be put in more at a time but not more than a teaspoonful; at this 
time alternate the oil with a drep or two of lemon jiice or vin- 
egar. All the ingredients and utensils must be thoroughly cold. 
If the egg and oil should separate begin in a fresh plate with one 
yolk, and when this is started with the oil mix in by the teaspoon- 
ful the curdled mayonnaise. [or this amount of eg@ and sea- 
soning, 4 pint of oil is enough to make it very thick if everything 
is perfectly cold; if it seems too thick put m more vinegar may- 
onnaise; if put on ice tightly covered will keep for a week. 
Mrs. Cuartes F. Prenniman. 


DRESSING FOR SLAW, LETTUCE OR CELERY. 

One teaspoon salt, 1 teaspoonful sugar, 4 teaspoonful mus- 
tard, 8 teaspoons vinegar, yolks of two eggs. Mix and set bowl 
or saucepan in hot water. Stir often and let cook till it thickens. 

Mrs. Cuartes F. Pennman. 
FRENCH DRESSING. 

This is good on lettuce, tomatoes, cucumbers, vegetable salad, 
etc.: One saltspoonful of salt, $ as much pepper mixed well with 
3 tablespoonfuls of olive oil; into this stir 1 dessertspoonful of 
vinegar; mix all well together and still stir while putting on the 
salad. Mrs. Cuartes F. Penniman. 

CHICKEN SALAD. 
One part chicken, 1 part celery, 1 part mayonnaise. 
To eut chicken and celery for salad scissors are better than 


a knife. When the boiled chicken is cold eut the pieces about 
3 


s of an inch square. Tf it is to stand any time put it in a bowl, 
and cover with a damp napkin. Cut the celery the same size 
as the chicken; if it is to stand also eut it into a bowl of cold 
water. In this way all preparations for the salad ean be made 
several hours before it is to be used, which is a convenience when 
a large quantity is to be made; the mixing should never be done 
till Just as it is to be served. (This is so with all salads). Before 
mixing the salad, a little whipped cream added to the mayonnaise 
is good and makes it possible to use less dressing. Serve on pretty 
crisp lettuce in a bowl not too deep, garnished with olives, rad- 
ishes, a few slices of hard boiled eges and nasturtiums. 


Mrs. Crartes F. Pennman. 


VEGETABLE SALAD, 

ry) ° 

Two cups of cold potatoes, cut about $ inch square, 1 beet cut 
the same size, 1 or 2 tomatoes, a few green peas and beans, } tea- 
spoon onion juice, 1 hard boiled egg, 1 cucumber, 2 or 3 olives 
cut in quarters, cut up pickle. ‘To this add about 4 cup of may- 
onnaise. ‘T he white of an egg beaten very stiff, or a little cream 
whipped stiff, put with the dressing is good. This may have to 
be salted to taste as some vegetables take more than others. 

Crab, lobster, or cauliflower salad is made by dressing them 
with mayonnaise and serving in lettuce. 


Mrs. Cuarztes F. Prenniman. 


TOMATO JELLY. 


Put a can of tomatoes on to boil in a porcelain saucepan, cook 
till the raw taste is gone, (about ten minutes), mash them through 
a colander then through a sieve; stand this juice away to cool. 
When the tomatoes are put on the fire put to $ box gelatine as 
little water as possible to wet it, cover, and when the juice is 
cool heat the gelatine by putting the cup in which it is soaking 
in a pan of boiling water; when melted pour through a sieve into 
the tomatoes. Now season to taste with onion juice, salt, celery 
salt, red, or white pepper, tobasco sauce, Worcestershire sauce; 
it must be very highly seasoned, as when it gets very cold the 
seasoning’ tastes less strong. ‘This can be moulded in small round 
moulds and served individually on salad plates on a lettuce leaf, 
or made in one mould and served on a dish with lettuce. The 
tops of each mould after they have been turned out on the plates 
or dish should be very neatly and carefully hollowed out to hold 
some of the dressing. The large mould should also have some of 
the mayonnaise dressing put around the base of the jelly. This 
makes a very convenient and pretty winter salad. 

Mrs. Craries I’. PENNIMAN. 


CHICKEN JELLY. (Salad). 

One large hen cut up, and the bones crushed, a celery root and 
top, 4 onion, put in 2 quarts cold water, let it heat gradually, it 
should not come to a boil, for 2 hours, boil this down to ¥ the 
quantity, then mash the bones up well and pour off through a 
colander. Before mashing take some of the white meat and cut 


29 


in small dice, $ dozen olives cut in rings, 2 hard boiled eggs 
sliced, a little pate de fois gras, a little of the tenderest part of 
celery cut small, $ of the chicken liver (boiled separately), also 
cut small. Put these in the mould. In cold weather no gelatine 
is used, in warm weather use gelatine in the same way and pro- 
portion as for tomato jelly. The chicken soup must have every 
particle of grease removed. When all has been taken off that 
will come with a spoon take white note paper and wipe piece after 
piece over the liquid till it is free of grease, then season with salt, 
celery salt, white or red pepper, and pour in the mould and put 
on ice to harden. Serve on lettuce with mayonnaise around the 
jelly. Mrs. Cuaries F. Penniman. 
ORANGE SALAD. 

Crisp lettuce leaves, oranges peeled and placed on lettuce as for 
any salad. Serve with mayonnaise dressing. ‘Tart oranges or 
erape fruit best. } 


Mrs. H. P. ANDERSEN. 
ERUIT SA: 


Four oranges, 4 tomatoes, 1 pineapple, 2 glasses of wine, 1 
cocoanut grated, slice oranges, bananas, and pineapple, pour the 
wine over and then grate the cocoanut. Or, 1 quart of strawber- 
ries, 1 pint of cherries (the red are the best) stoned, 1 pint rasp- 
berries, 1 glass of sherry, 1 glass of brandy, (wineglass), 14 cups 
of sugar, mix all and serve cold. 


Mrs. Wm. Buoop. 


VEGETABLES. 


No good. cooking without a good conscience, nor good conscience without 
good cooking. 


STUFFED EGG PLANT. 
Cut off the top of the egg plant, scoop out the inside and chop 
it fine with a little onion and parsley, adding salt and pepper, a 
lump of butter and $ eup of bread crumbs, moistened with 
cream and place in the egg plant. Bake one hour and a half in 
a pan filled with one inch of water. 


Mrs. A. F. Ress. 


23 


DUCHESS POTATOES. 
1 pint of potatoes mashed through sieve, 1 teaspoon butter, 1 
saltspoon salt, 1 tablespoon milk, 1 egg, a little pepper. Mix 
well, drop into buttered tins and brown in oven. 


M. P. Laxton. 
POTALOLPUEES: 


To 1 pint of hot mashed potato add teaspoon of salt, same 
pepper, $ spoon of celery salt and hot milk to moisten well. 
When partly cool add the yolks of two eggs. Beat all together 
thoroughly, whip the whites of the eggs to a stiff froth and add 
at the last minute, put on a baking dish well buttered. Bake ten 
. minutes or until a golden brown. 

Mrs. Hovenretine. 


MUSHROOMS. 


Peel the mushrooms; melt a tablespoon of butter in a sauce- 
pan; add teaspoon of salt, saltspoon of pepper, and a bit of mace, 
Put in the mushrooms, top down, cover and cook 20 minutes. 
Cut rounds of bread with a biseuit eutter, toast brown, dip 
lightly into salted boiling water and butter. Place a mushroom 


on each round of toast. 
Mrs. Hovcutre.ine. 


BAKED CAULIFLOWER. 

To soft boiled cauliflower add 8 tablespoons of grated cheese, 
2 tablespoons of butter and a half cup of rich salted milk. Fill 
small dishes or shells with this, cover with bread crumbs and 
dot with specks of butter. Bake till a light brown. 

Mrs. Hovesrerine. 
STUFEED POTATOES. 

Bake large potatoes, cut a cap from the top of each and scoop 
out the inside, mashing it with butter and milk, salted; mince 
the giblets of chicken fine, season well, stir into the potato, add 
the beaten yolk of an egg and beat thoroughly, fill the skins, re- 


place the top and set in the oven for three minutes. 
Mrs. Hovaure.ina. 


STUFFED TOMATOES. 


Select ripe tomatoes, round and of an average size, cut off the 


24 


stem end, and with a spoon carefully remove the pulp and seeds 
leaving intact the walls of the tomato. Mix up a rich stuffing 
of equal parts of bread crumbs and finely minced cold chicken 
and cold ham. Add melted butter, pepper, salt, teaspoonful 
mixed mustard, some of the tomato pulp, the yolks of two hard 
boiled eggs chopped fine, a saltspoonful of finely mixed onion, 
two cloves, and two grains allspice pounded fine. Mix all to- 
gether thoroughly and let it be moist but not too soft. Into 
each tomato sprinkle a pinch of salt and sugar; stuff them full 
and set them close together in a pretty baking dish. Pour over 
each a little melted butter, sprinkle lightly with bread crumbs 
and bake for half an hour. ; 


Mrs. Artnur M: Frevp. 
CREAMED POTATOES. 


Rub together one heaping tablespoonful of flour and one table- 
spoonful of butter, dissolve in agate dish on stove, do not let 
burn. Add one tumbler of creain and when thoroughly mixed 
and dissolved add pepper and salt and 3 or 4 cold boiled potatoes 
which have been sliced into several pieces. Stir from bottom to 
top and do not cook too thick. 


Mrs. Artuur M. FrIerp. 


POWDERED PARSLEY. 

Dip a bunch of parsley into boiling water quickly to make it a 
brillant green and to remove the raw taste. Put it in a hot oven 
for a few minutes to dry thoroughly, then rub through the hands. 
or press through a wire sieve to break into fine flakes. - Parsley 
tied in long bunches and fried in butter makes a pretty garni- 
ture. 

Mrs. Hoveuretine. 


SWEET POTATO PUDDING. 


Five medium sized potatoes well boiled and mashed smooth, 2 
eggs well beaten, 4 pound sugar, + pound butter, beaten with 
sugar very light, 1 glass (wine) of brandy, 4 a nutmeg, 1 tea- 
spoonful cmnamon. Mix together with enough milk to make 
proper consistency and bake a light brown; about 20 minutes. 


Mrs. W. R. Pennmay, Sr. 


25 


ESCALLOPED POTATOES. 


Slice thin as for frying, and let remain in cold water for half 
an hour. Drain the slices and put into a pudding dish, with half 
a pint of milk to a quarter dish, pepper and salt to season. Let 
stand on the back of the range until the slices are soft then add 
1 tablespoonful of butter, cut in small pieces; brown in the oven 
for 15 minutes. Miss Crrampron. 

POTATOES FRIED (FRENCH FASHION). 

Peel and cut the potatoes into three slices, as nearly as possi- 
ble the same size, make the butter or dripping hot in a fryingpan, 
put in the potatoes, and fry them on both sides until nearly 
cooked, now take the potatoes out of the fat, make the fat quite 
boiling then throw in the potatoes for a minute or two until suffi- 
ciently done. The immersion of the vegetable a second time in 
the boiling grease after it is partially cooked, causes it to puff or 
“voufler” as the French say, which is the desired appearance for 
properly dressed fried potatoes. When they are crisp and done, 
take them up, place them on a cloth before the fire to drain the 
grease from them, and serve very hot, after sprinkling them with 
salt. These are delicious with steak, and in France, are fre- 
quently served thus as a breakfast dish. The remains of cold 
potatoes may be sliced and fried by the above recipe, but the 
slices must be cut thicker. Raw potatoes will take about five 
minutes, cooked about the same the slices being thicker. If 
dripping is used it should be clarified first. 

Mrs. J. Evans Brown. 


POTATOES TO BOIL. 


Choose potatoes of an equal size, pare them, take out all the 
eyes and specks, and as they are peeled throw them into cold 
water. Wash and put them into a saucepan, with sufficient cold 
water to cover them, and a large tablespoonful of salt, and let 
them boil gentle till they are tender. Ascertain when they are 
done by thrusting a fork through them, take them up the mo- 
ment they feel soft through, for it they are left im the water after- 
wards they will be waxy or watery, drain away the water, put 
the saucepan by the side of the fire, with the lid partly uncovered, 
to allow the steam to escape, and let the potatoes get thoroughly 


26 


dry, but do not let them get burnt. Their superfluous moisture 
will evaporate, and the potatoes, if a good sort, should be per- 
fectly mealy and dry. Send them to the table quickly and very 
hot with the cover of the dish a little open, so that a portion of 
the steam may evaporate, and not fall back on the potatoes. 
Moderate size old potatoes take from 15 to 20 minutes after the 
water boils. | 

To keep potatoes hot, after draining the water from them, 
put a folded cloth or flannel kept for that purpose, on the top of 
them, keeping the lid partially uncovered, this will absorb the 
moisture, and keep them hot sometime without spoiling. 

Mrs. J. Evans Brown. 
From Mrs. Beeton’s English Cookery. 


POTATOES TO STEAM. 

This mode of cooking potatoes is now much in vogue, partic- 
ularly where they are wanted on a large scale, it being so very 
convenient. Pare the potatoes, throw them into cold water as 
they are peeled, then put them into a steamer over a saucepan 
of boiling water, and steam the potatoes from 20 to 40 minutes, 
according to size and sort. When a fork goes easily through 
them, they are done; then take them up, dish and serve quickly. 

From Mrs. Beeton’s English Cookery. 

Mrs. J. Evans Brown. 
STUFFED POTATOES. 

Bake six good sized potatoes, and when done, cut in half and 
scoop out the inside, taking care not to break the skin. Chop a 
small quantity of onion very fine, beat 1 ege very light, 1 table- 
spoon of butter, ditto cream, or milk, salt to taste, beat all to- 
gether till very light and stuff the skins, put in oven and brown 
tops. 

Mrs. Cras. A. Moore. 
STUFFED POTATORS. 

Bake six large potatoes, when done half them, scoop out the 
potato into a hot bowl, cream, add butter size of an egg, 4 tea- 
spoons of hot cream, salt, pepper, mustard and celery seed to 
taste, half can of potted ham, 2 teaspoons grated cheese, beat 
this thoroughly, then add the whites of 2 eggs beaten stiff. Fill 


27 


the skins and brush with the yolks of the eggs. Put in oven to 
brown and serve at once. 


Lovuisk Swain GRANT. 
MACARONI. 


Boil 20 minutes, or until tender. Prepare sauce by cutting 4 
pound of beef in strips and stewing $ hour; the water must be 
cold when the meat is put in. At the end of that time add a 
minced onion and 2 large sliced tomatoes, or $ can. Boil for an 
hour and strain through a colander. The sauce should be boiled 
down to less than a pint by this time. Return to the saucepan; 
add the cooked macaroni well drained and a lump of butter, sult 
and pepper, and stew 15 minutes. Pile on a dish and serve with 
erated parmesan cheese. Can be made with stock. 


Mrs. Cuas. A. Moore. 


EGGS. 
TOMATO EGG. 


Have ready round pieces of toast, the size of a small saucer. 
Place a baked tomato on each slice with a poached egg on the 
tomato, and over it hot tomato sauce. 


Mrs A. F. Rees. 
BEAUREGARD EGGS. 


Ten eggs, 2 tablespoons corn starch, 1 pint milk, butter size 
of 2 walnuts, toast, salt, pepper. Boil eggs hard and chop up the 
whites. Put milk on to boil. Rub butter and cornstarch to- 
gether and add to boiling milk; add whites of eggs, salt and 
pepper. Cover toast with layer of the white sauce, then sprinkle 
grated yellows over it. Mrs. Emara SAnrorp. 


BEAUREGARD EGGS, 

‘Hard boil five eggs. Have ready buttered half a dozen squares 
of toast. Separate the whites from the yolks of the eggs. Press 
the yolks through a sieve and press whites through a colander. 
Put a tablespoonful of butter into a saucepan, add a tablespoon- 
ful of flour, half a pint of milk, stir until boiling. Add the 
whites of the eggs, half a teaspoonful of salt and quarter tea- 


28 


spoonful of pepper. Spread this over the toast and heap on top 
the yolks of the eggs. Dust with salt and pepper and stand in the 
oven just a minute, and they are ready to serve. (This is one 
of the daintiest and most delicate dishes that ean be put on the 


table, and very digestible. ) 
STUFFED EGGS. 

Twelve eggs boiled hard and dropped into cold water. Cut 
them cross ways. Mash the yolks and add 2 teaspoons of raw 
mustard, 1 tablespoon celery seed, 2 teaspoons salt, 4 teaspoon red 
pepper and the same of black, a little lemon juice, 1 tablespoon - 
chopped pickle, one slice turkey, chicken or ham, minced, a 
little fresh celery cut up, trufiles and mushrooms if you wish, and 
olive oil enough to make a thick paste. Fill the whites and serve 
on lettuce leaves with mayonnaise, ? 

Miss Etten B. Pennian. 


EGGS IN CREAM SAUCE. 
Boil 6 eggs 20 minutes, shell, cut in half and make a sauce of 
one pint of milk thickened with flour and seasoned well. 


Mrs. Wu. Broop. 
DEVILED EGGS. 
Boil 6 eggs 20 minutes, shell, and eut in half, setting the 
white on buttered toast. Mash the yolks with a little cream and 


melted butter, pepper, mustard and salt, a little anchovy paste or 
chopped capers, put back into the whites and serve warm. 


HAM OMELETTE, 
Chop fine 4 pound cooked ham, heat five egos separately, 


pinch of pepper and salt, mix well, then pour into a hot greased 
pan and cook, serve directly. ; 


Mrs. Wm. Broop. 
BAKED OMELETTE. 


Three eges, 1 cup milk, slightly thickened with flour, salt to 
| Hf = Pp el aya} 3 ae ay 7 7 = é 
taste. MW hip eggs separately until light, add milk to yolks, then 
add whites and beat Just enough to mix, Ff 


*our in a deep pan or 
earthen dish and bake in quick oven, 


Mrs. James G. Martin. 


FRUIT OMELETTE. 


Beat up the whites of 4 and the yolks of 6 eggs with a little 
salt. Put a piece of fresh butter into the pan and pour in the 
egos as soon as it is melted. The moment it is set put on as much 
jam as will lie on it, and fold omelette shape. Turn out and 
cover with powdered sugar. Glaze it with a hot shovel. 

Mrs. Hoveanre ine. 
MERINGUED EGG. 

Whip the whites of the eges very stiff. Lay large spoonfuls 
of this froth on a dish that will stand the oven heat. With the 
back of a spoon make a hollow in each heap and put in a raw 
yolk. Set it in the oven until the meringue begins to color. 
Sprinkle with pepper and salt and a tiny bit of softened butter 
on the top of each egg and serve on the platter in which it was 
cooked. 

Mrs. Hoverrerinea. 


EGGS IN SHELLS. 

Prepare a white sauce with a pint of hot milk poured over 2 
tablespoonfuls of butter and 2 of flour, creamed and salted well. 
Have baking shells or dishes set in a pan of hot water. Cover 
the bottom with the sauce and drop in a whole egg. Dust with 
pepper, leave on top of stove till eggs begin to harden. Send to 
table with shell placed on plate with doyley under it. 

Mrs. Hoveureine. 


CREAMED EGGS. 


Boil a dozen eggs twenty minutes and then throw into cold 
water. When cold, chop the whites and grate the yolks. Make 
a thick white sauce, and when made stir in the chopped whites. 
Season with pepper and salt. Have ready rounds of toast 
slightly buttered. Put a large spoonful of the eggs on each 
round and sprinkle it with the grated yolks. Garnish with bacon 


cut in strips and crisped. 
Mrs. Hoveure ine. 


ANOTHER CREAMED EGG. 


Break as many eggs into a buttered pie-plate as it will hold 
without crowding, sprinkle with pepper and salt with a bit of 


30 


butter on each. Have ready a cup of hot milk which has been 
thickened with a teaspoonful of cornstarch and boiled till as thick 
as thick cream. Pour this, a spoonful at a time, about the raw 
egos and bake in a quick oven until the eggs are set. 

Mrs. Hovenurerrya. 


PICKLED EGGS. 

Boil 20 minutes. Take off the shells, put the eggs in a jar and 
cover with hot, spiced vinegar. If best vinegar is used the effect 
when cut in halves of the red outside run against the yolks is 
very pretty. 


Mrs. Hovguretina. 


CHEESE. 
CHEESE EGGS. 

Beat an egg in a patty pan. Sprinkle with salt, pepper, bit 
of butter and grated cheese. Bake slowly about three minutes 
in an oven which is not very hot. 

Mrs. Emma Sanrorp. 
CHEESE FRITTERS. 

Two eggs beaten well, 1 pint flour, little salt, tablespoon bak- 
ing powder to pint flour, milk to make stiff batter. Put inch 
square of cheese in tablespoon of batter and fry turning quickly. 

Mrs. Emma Sanrorp. 
CHEESE RELISH. 

One-fourth pound good cheese grated, 1 large cupful sweet 
milk, 4 teaspoonful dry mustard, a dash of red pepper, a little salt 
and a small piece of butter. Put all into a pan over the flre and 
stir constantly until the cheese is dissolved. Roll very fine 3 
Boston crackers, sprinkle in gradually, and when thoroughly 
mixed, pour into a hot dish and serve, Very nice served on cir- 
cles of delicately toasted bread. 

Miss Crampton. 
CHEESE FINGERS. 


One cup sifted flour, 1 cup grated cheese, + cup sweet milk 
with $ teaspoon soda stirred in it, 1 tablespoon butter, 1 teaspoon 





red pepper and salt. Mix the dough quite stiff, roll out and cut 
in narrow strips and bake in a quick oven. — 


Mrs. N. W. Grrpwoop. 
CHEESE MIXTURE. 


Two ounces of common cheese, 14 ounces of butter, 3 table- 
spoons of cream, 2 eggs, pepper to taste. Melt butter, grate 
cheese, beat white and yolk of eggs together, and then mix all 
ingredients; bake in patty pans a quarter of an hour, or until a 
pretty brown. This makes four patty pans full. 

Mrs. Cras. A. Moore, 


SAUCES. 
CHILI SAUCE. 


Hight quarts ripe tomatoes, 1 pint small white onions, 1 pint 
green peppers, 3 quarts vinegar, 1 pound brown sugar, $ ounce 
each of ground cloves and cinnamon, 4} ounce each of ginger and 
mace, 3 ounces salt. Peel tomatoes and chop fine, removing 
some seeds, chop peppers and onions. Put spices in cheese cloth 
and mix and boil the whole 3 hours. When ready to remove 
from fire, take out bags of spice. Rub a tablespoon each of 
ground mustard and ginger and 1 teaspoon cayenne pepper in a 
little of the sauce and stir into the whole and bottle. 

Mrs. N. W. Girpwoop. 


CUCUMBER SAUCE. 


Peel and grate or chop fine good sized cucumbers, stir this into 
a sauce made by blending 1 teaspoon of dry mustard with boiling 
water until it is a sticky paste (a few drops is enough), add grad- 
ually a cup of olive oil, a little vinegar and the yolk of 1 egg. 
Set on the ice until needed. 
Mrs. Houeuretine. 


CREAM SAUCE. 
Two tablespoons pulverized sugar, 2 tablespoons butter, 2 
tablespoons milk, cream butter, stir in sugar; add milk slowly, 
flavor with vanilla. 


M. P. Laxton. 


2 


HARD SAUCE. 

One cup sugar, 4 cup butter, beaten to a cream, add yolk and 
white of egg beaten separately, flavor with vanilla and set on ice 
to harden. 

Mrs. Hovenrterine. 


GREEN SAUCE. 

Boil half a pint of green gooseberries in a little water until 
quite tender, mash and pass them through a sieve. Put this pulp 
into a pan with a spoonful of sugar, an ounce of butter and a 
wineglass of sherry and simmer five minutes. Serve with roast 
goose or duckling. 

Mrs. Hoverretine. 

ANCHOVY SAUCE FOR BOILED FISH OR FOWL. 

To a white sauce made of 14 tablespoon of butter and $ table- 
spoon of flour and 2 gills of water, add a dust of paprika, plenty 
of salt and a scant teaspoon of anchovy paste. 

Mrs. Hovenretrna. 
TERRAPIN SAUCE. 

Six yolks of hard boiled eggs rubbed to a powder, add to this 
a dash of cayenne pepper, a plenty of salt, 1 gill of cream (cream 
sauce will do), 4 pound of butter and 1 gill of sherry wine. Heat 
this till a scalding temperature, stirring all the time. Do not 
boil, as you lose the strength of the wine. Use this with boiled 
calf-liver or minced veal, heating thoroughly. 

Mrs. Hovaurerie. 


EGG SAUCE FOR FISH OR BOILED MUTTON. 
Heat a cup of milk and water salted, when it boils stir in a 
heaped tablespoon of butter, rubbed with an equal quantity of 
flour. Cook three minutes and turn out onto 2 eges beaten light. 
Return to the fire and add a tablespoon of chopped parsley and 
a hard boiled ege minced rather fine; boil 1 minute, no more, 
and serve either poured over the fish or meat or in a gsauceboat. 


Mrs. Hoveurrerina. 


LEMON CHEESECAKE SAUCE. 
One-fourth pound of butter, 1 pound loaf sugar, 6 eggs, the 


DO 


rind of 2 lemons, the juice of three. Put all ingredients in a 
stew pan carefully grating the lemon rind and straining the juice 
with the rind, stir the mixture over the fire till the sugar is dis- 
solved and it begins to thicken. 


Mrs. H. P. Anprrsen. 
PUDDING SAUCE. 


One small cup sugar, 1 ege, $ tablespoonful butter, 1 table- 
spoonful flour, 2 tablespoonfuls cold water. Beat all together 
and pour into 4 pint of boiling water, add 1 wine glass of brandy, 
or two of sherry. 


Miss Crampton. 


WINE SAUCE. 

One-fourth pound butter, 4 tablespoons of sugar, 1 egg, 4 
nutmeg, 2 glasses wine: Cream the butter and sugar, beat the 
egg very light, and add with nutmeg and wine. Let it simmer 
till it thickens, stirring all the time. Can use brown sugar, ex- 
cept for very delicate pudding. 

Miss Annie H. Martin. 


A SAUCE TO USE COLD WITH HOT FRUIT PUDDING. 
Make 1 pint of water and 3 teaspoons of corn starch, well 
salted, into a clear, well boiled starch, let it get cool (not cold), 
and stir gradually into it 1 cup of sugar and half a cup of butter 
creamed as for cake. Add a gencrous supply of sherry. 
Mrs. Hovueure.ine. 


PUDDING SAUCE WITHOUT COOKING. 
One-half cup powdered sugar, 1 egg, 8 tablespoons of thin 
eream, + teaspoon of vanilla. Beat the yolk of an egg with the 
sugar, add the frothed white and at the last the cream. 
Mrs. Hoveurerine. 


PUDDING SAUCE OF WHIPPED CREAM. 
Beat together the yolk of an egg and 2 tablespoons of pulver- 
ized sugar. Heat, stirring to insure its being smooth. Whip 3 
pint of cream and stir it in allowing it to heat but not to boil. 


Flavor with wine or vanilla. 
Mrs. HovGuteELine. 


BRANDY OR SOYER’S SAUCE. 

The yolks of 8 eggs, 1 tablespoonful of powdered sugar, 1 gill 
of milk, a very little grated lemon rind, 2 small wine glasses full 
of brandy. Separate the yolks from the whites of 3 eggs and put 
the former into a stewpan, add the sugar, milk, and grated lemon 
rind, and stir over the fire, until the mixture thickens, but do 
not allow it to boil; put in the brandy and let the sauce stand by 
the side of the fire to gct quite hot, keep stirring it, and serve 
in a boat or tureen or pour it over the pudding. 

Mrs. J. Evans Brown. 


PRESERVES. 
TOMATO MARMALADE. 


Six pounds ripe tomatoes, 4 pounds sugar, 1 ounce ginger root, 
8 lemons. Peel tomatoes, chop lemons fine and mix with the cut 
tomatoes and boil till thick. 

Mrs. Hoverrerina. 
SCOTCH MARMALADE. 

Take for every pound of bitter orange, two pounds white 
sugar. Cut oranges in two and squeeze all the pulp and juice 
well out, then put the skins on the fire with a good quantity of 
water. Boil until you can pass a straw through them. Change 
the water twice while boiling. Cut 4 of them to shreds, the 
other half rub to a paste. Then put all the ingredients on to- 
gether and boil one-half hour. This marmalade can also be made 
of sweet oranges. 

Mrs. Cuartes F, PeEnniman. 


TUTTI FRUTTI PRESERVES WITHOUT BOILING. 


Begin with first fruit of the season, adding some of all fruits in 
their season according to taste, especially one pound blackberries 
to improve color. Do not mash berries or fruit. Prepare large 
fruit as for preserves, quartering, peeling, ete. Put im 1 quart 
of white brandy, ? pound of white sugar to each pound of fruit. 
Do not cook but stir well every day with a wooden spoon. Keep 
in a stone jug in cool place. Ready for use in a week after last — 
fruit is put in. Ewa SANFORD. 


OD 


HXCELLENT ORANGE MARMALADE. 

Soak orange peel in weak brine for one week, stirring often, 
lest it mould. ‘Then soak it in clear water one week, changing 
the water each day. Then drain in colander and boil until ten- 
der, changing the water several times. Drain again and chop 
fine, and to each quart of orange peel add two quarts of chopped 
sour apples. For this quantity make a syrup of four pounds of 
sugar and one-half pint of water. After heating and stirring 
the syrup, put in the fruit and boil over a slow fire until clear 
and thick, stirrmg constantly. Remove from the fire, and 
when partly cooled add the juice of three lemons and stir for 15 
minutes, and it is then ready to put up. Pack into tumblers or 
jars quite solidly and when cold cover as you do jelly. 


Mrs. N. W. Grrpowoop. 


PICKLES. 
SWEET PEAR PICKLES. 


Take six pounds of pears, make a syrup of three pounds of 
sugar and one pint of vinegar. Take five cents worth of cloves, 
tie in a cloth, and the same of cinnamon bark; this break up in 
small pieces and drop in syrup. Put the fruit in and cook until 
done. Then put up in cans. 

Mrs. Lewis Mappvx. 


BORDEAUX SAUCE. 

Six quarts cabbage sliced fine, 1 dozen large onions sliced, 2 
red peppers, 4 ounce tumeric, $ ounce whole allspice, 2 ounces 
mustard seed, $ ounce celery seed, 14 pounds brown sugar, 2 
quarts vinegar, 1 gill salt; mix all together and boil 30 minutes. 


Put in cans while hot. Mrs. Artruur M. FIELD. 


UNIVERSAL PICKLE. 


Pour one gallon good apple vinegar in a three gallon jar, to 


this add 4 pint salt, 1 small box mustard, 1 pound brown sugar, 


as | z ) 
2 ounces celery seed, 2 ounces mustard seed, 2 ounces allspice, 2 


: é eed 
ounces cinnamon, 2 ounces tumeric, 2 ounces black pepper, 3 


cup horse radish, 2 dozen white onions, (small). Let this stand 


36 


and stir well two or three times a day for two days. Gather 
cucumbers cut with a little stem, and every kind of vegetable 
used for pickle, wipe dry, put in jar; they must be kept under 
vinegar with a plate weighted with a stone. Gather each day 
until full. These are good in a month, but will keep for years. 
Mrs. W. C. CarMIcHAEL. 


TOMATO CATSUP. 

To one gallon raw tomatoes, 3 tablespoons of salt, 2 tablespoons 
of black pepper, 1 tablespoon cloves, 1 tablespoon of allspice, 2 
tablespoons of white mustard seed. Cook well, add 1 pint of 
vinegar just before taking up. After bottling add a little vime- 
gar to prevent mould forming. 

Mrs. W. C. CarMIcHAEL. 


WATER MELON PICKLE. 


Pare and cut 1 gallon of rind and soak 24 hours in water to 
which has been added a good handful of salt. Drain this off and 
soak 24 hours in clear water, then boil in a weak ginger tea until 
tender, pour into a colander to drain. Make a syrup of three— 
pints of vinegar, four and one-half pounds sugar, one table- 
spoonful each of whole spice, cloves, broken cinnamon, mace, 
and bits of ginger, omit any of these if-you like. Boil this syrup 
half an hour, pour over the fruit, let it stand 48 hours, then boil 
again, adding fruit fifteen or twenty minutes before taking from 
the fire. If two boilings are not enough repeat until syrup 1s 
thick. Cut red from rind and outside thin as possible. 

Mrs. W. C. CarMicHAst. 
SWEET PICKLES. 
Seven pounds peaches or other fruit, 8 pounds brown sugar, 1 


pint strong vinegar, 2 cloves stuck in each peach. Cook till fruit 
is tender, seal in glass jars. | 


Mrs. J. A. Len. 


SPANISH PICKLES. 
One dozen cucumbers, four heads of cabbage, one peck of 
green tomatoes, one dozen onions, three ounces white mustard 
seed, one ounce celery seed, one ounce of tumeric, one box of 


37 


Coleman’s mustard, and two and one-half pounds brown sugar. 
Let the cucumbers stand in brine three days. Slice onions and 
chop cabbage and tomatoes the day before making, put in sep- 
arate vessels, and salt in proportion of half pint to a peck. When 
ready to make cut cucumbers in small pieces, squeeze the other 
things out of brine, mix all together and put on fire in porcelain 
lined kettle, cover with good vinegar and simmer slowly for 
about half an hour. Put in self-sealing glass jars while hot. Try 
this once, and you will be sure to try again. 


Mrs. J. A. Ler. 
CHOW CHOW. 


Two cabbages, pint chopped onions, 1 quart vinegar, 1 pound 
brown sugar, 1 tablespoonful mustard, 1 tablespoonful pepper, 1 
cS ) ) y) 
tablespoonful cinnamon, 1 tablespoonful tumeric, 1 tablespoon- 
ful celery seed, $ tablespoonful allspice, § tablespoonful mace. 
To be simmered gently for two or three hours. 
Mrs. W. C. CarMICHAEL. 


PICKLE WALNUTS. 

Make a very strong brine, and let the walnuts stay in it 1 week, 
then drain and place them in the sun until they turn black, after 
which place them in a jar with 2 onions stuck with cloves and 
pour on them boiling vinegar, seasoned with black mustard seed, 


allspice, black pepper and little mace. 
Mrs. Tatsot PENNIMAN. 


CHUTNEY. 


Six pounds good sound apples, 2 pounds brown sugar, 1 pound 
onions, 6 ounces salt, 1 ounce chilles, 6 ounces whole mustard 
seed, 6 ounces seeded raisins. Chop all fine and add 3 pints vin- 


egar. Let it boil up once and keep it in a bowl before bottling. 
Mrs. Tartsor PENNIMAN. 


| GHILESAUCKE. 
Twelve large tomatoes, 4 green tomatoes, some of the seeds 
Sa: fide en 
taken out, 4 onions, 4 tablespoons salt, 4 tablespoons brown sugar, 


Just before sealing add 4 ounce celery seed. 
1 coffee cup vinegar. Chop all the ingredients and boil 2 hours 
Mrs. Cuartes I. PENNIMAN. 


38 


GREEN TOMATO PICKLES. 

Take one peck green tomatoes, slice, let lie in salt 24 hours. 
Then take out and drain. Have ready a kettle. Putin a layer of 
the tomatoes, then sprinkle in allspice in the grain, cloves, mus- 
tard seed, ground cinnamon, ginger, black pepper and brown 
sugar. Then another layer of tomatoes, then again the spices, 
and so on until all are in. Cover with vinegar and cook thirty 
minutes. This recipe calls for one pound of sugar and one ounce 
of each of the spices. If you like slice half dozen onions, when 
you put the tomatoes in salt. In preparing these pickles I do 
not confine myself strictly to the peck of tomatoes. I slice what 
will fill a two gallon jar and that will take more than a peck. 

Mrs. Lewis Mappvx. 


CABBAGE PICKLE. 


Chop 2 gallons cabbage, sprinkle with salt and let stand 2 
hours, then wash in fresh water. Make a pickle of 3 quarts vin- 
egar, 1 pound brown sugar, 1 cup molasses, 3 gills white mustard 
seed, 3 tablespoons ground mustard, 2 spoons black pepper, 2 
spoons celery seed, 2 teaspoons of cloves. Add to cabbage 1 pint 
chopped onions, and 3 pepper pods, and pour pickle over it, and 
cook until thick. : 


Mrs. N. W. Grrpwoop. 
TOMATO BUTTER. 


Ten pounds ripe tomatoes skinned, 4 pounds sugar, 1 quart 
vinegar, + of one nutmeg, 1 teaspoonful cinnamon. Cook for 3 


or 4 hours until thick, stirring often. Do not put in spices until 
the last hour of cooking. 


Miss CHAMPION. 


SPICED GOOSEBERRY. 


Ten quarts of berries boiled soft, add 9 pounds light brown 


sugar, 1 cup of vinegar, 2 tablespoons each of ground cloves and 
cinnamon. 


Mrs. Hovaerrerina. 


PURPLE CABBAGE: 


One head of cabbage, shredded fine, 2 red peppers, and 2 on- 
ions chopped, 1 root of horseradish scraped; lay the cabbage in 


39 


brine 24 hours, drain and mix the other ingredients. Pour over 
cold spiced vinegar and keep a month before using. 
Mrs. Hoveurstina. 


PICKLED PEACHES. 

Make a syrup of 3 pounds sugar and 1 pint of vinegar. Boil 
in it 2 pounds of seeded raisins and $ pound stick cinnamon. 
Boil peaches in this till clear. It will be enough for 1 peck of 
large peaches. 

Mrs. Houauretrne. 


SWEET PICKLES. 


One large cabbage head, 6 green peppers, 6 large onions, 1 
peck green tomatoes, 2 tablespoonfuls black pepper, 2 allspice, 
4 pound white mustard seed, 2 tablespoonsful celery seed, salt 
and sugar to taste. Cover with vinegar, boil 2 hours. 

Miss Jura TENNENT. 


SWEET PICKLE PEACHES. 

To 7 pounds peeled peaches, allow 4 pounds sugar, 1 pint vin- 
egar, 2 tablespoons whole allspice, 1 tablespoon whole cloves, 3 
sticks cinnamon, 2 sticks ginger. Put sugar, vinegar and spice 
on to boil, and when boiling pour over peaches first day and set 
aside. For three succeeding days heat all together to boiling, 
and on fifth day cook peaches thoroughly and take them out, boil 
syrup until thick and pour over peaches and put away. 


Mrs. N. W. Grrowoop. 
CUCUMBER SALAD. 


One dozen large cucumbers, peeled and the seeds taken out, 12 
large onions, 6 large ereen peppers, + pound mustard seed, 1 gill 
celery seed. Chop all fine and mix together; add 1 teacupful 
salt and hang up over night in a bag; when drained quite dry put 
in jars, cover with good vinegar. 
Miss Jutta TENNENT. 


40 


BREAD, BISCUITS, ETC. 


Heartsease for the wealth and Pansy for the poor. 
WAFFLES LIGHT AS ATR. 

To 1 quart of flour add 1 pint of warm, not hot, corn meal 
mush, salt to taste, 7 eggs beaten light separately, 1 teacup of 
sweet cream or fresh milk sufficient to make a light batter. Stir 
the cream and beaten ege@ yolks into the mush, then add the 
flour and fresh milk, stirring well and mixing perfectly smooth. 
Add last the well-beaten whites. 

7 POTATO SEEITECISeuAT: 


Bake 2 \large white potatoes. Mash through a vegetable 
strainer. Into the hot potatoes stir a teacupful of lard and 
butter mixed, salt, and two well-beaten eggs. ‘To this add a tea- 
eupful of milk in which has been dissolved 4 cake of compressed 
yeast and two tablespoonfuls of sugar. Stir in a quart of sifted 
flour. Mix this at 9 in the morning and leave anywhere in the 
kitchen in winter. At 12 o’clock add to the sponge enough» 
flour to make a soft dough. Set away for a second rising. At 
5 in the afternoon turn all the dough on biseuit board and with 
just sufficient flour to handle it, roll out and eut with biscuit 
cutter, dipping them in melted butter. Place them in a baking 
pan one on top of the other so as to make the double biscuit; 
cover and let rise two hours. Bake in a quick oven for a 7 
o’clock tea. 


YEAST AND BREAD. 


Two cakes yeast soaked in a little tepid water. While they are 
soaking take 2 tablespoons each of flour and sugar, 1 heaping 
teaspoon of salt, pour over slowly 1 pint boiling water, let stand 
until cool, then add yeast, stand in a warm place for two or three 
hours, when it will be light; boil 12 large potatoes, wash through 
a colander, add 1 quart boiling water, and 2 quarts cold water. 
When cool enough add the yeast mixture, let stand in warm 
place from 12 to 24 hours. There will be a heavy foam on top 
when light enough. Stir well and put in quart glass jars, serew 
on the tops and keep in a cool place. When ready for bread use 
nothing but yeast for wetting. While getting breakfast set a jar 


41 


of yeast taking off the top, in a warm place, when the chill is off 
pour into bowl, stir in flour enough to make a stiff batter. When 
light mix your bread, adding sugar and shortening if you wish. 
Miss C. Mzars. 
GRITS BREAD. 
One pint fine washed raw grits, thoroughly drained, 1 egg, 
1 tablespoon butter, large breakfast cup of cold hominy, salt. 
Beat the egg and mix with the cold hominy and butter and salt. 
Add the raw grits. Make into a loaf and bake half an hour. 
Miss Awnte H. Marrin. 


BROWN MUFFINS. 

Two eggs beaten, 1 tablespoon butter and lard mixed, melted 
and poured over the eggs and beat well, 1 quart Graham flour, 
1$ teaspoons baking powder sifted together, 1 teaspoon salt, a 
httle bran added after sifting. Beat well and put in warm pan 
well greased, 13 pints milk added to eggs. 

Miss May McGontnate. 


SCONES FOR TEA. 

One pound of flour, 4 pound of butter, a little salt, { teaspoon- 
ful soda, + teaspoonful tartaric acid, mix well with milk and roll 
out half an inch thick, cut triangle shape and bake in quick oven 
20 minutes. Mrs. Wm. Broop. 


WAFFLES. 


One pint flour, 1 egg well beaten, 1 small cup milk, 6 spoon- 
fuls hot hominy, 1 small teaspoon of baking powder, little salt, 1 
teaspoon of lard, stir lard in hominy and set to cool, beat egg and 
stir in milk, then flour with baking powder sifted in salt. Beat 
well together and add enough cold water to make a thin batter. 
This will make 8 large wafiles. © Miss May McGontnere. 


BEATEN BISCUITS. 
One quart flour, 1 tablespoon lard, 1 teaspoon salt. Make up 
with cold water very stiff and beat until it cracks loudly when a 


small piece is broken off. Bake in a quick oven. 
Mrs. Cuartes F. Penniman. 


42 


PAN EGG BREAD. 

One cup sifted meal, scald with boiling water, 1 teaspoon but- 
ter, salt to taste. ‘Thin it with sweet milk, 2 eggs, beat together, 
and 1 teaspoon baking powder. Bake 15 or 20 minutes. 

Miss buxron. 
JOHNNY CAKE. 

Two cups cold grits, 1 scant cup flour, 1 cup milk, 1 large 
spoonful of butter, salt, one whole egg, and one yolk, mix very 
thin, cook quickly. beat well. 

Miss Buxton. 
SATURDAY NIGHT BREAD. 

To 1 pint meal, a half cake yeast, make into a stiff dough, at 
night. Let rise, and in the morning add a good tablespoon ot 
lard, half teaspoon salt, 1 egg, 1 teaspoon ginger, a little soda, 
enough molasses to sweeten and soften it. Bake about three- 
fourths of an hour slowly, oven not too hot. 

Miss Buxron. 
CORN CRISP BREAD. 

One pint sifted meal, 4 tablespoons wheat flour, 1 teaspoon 
lard, 1 egg and very little water. Knead and roll very thin on a 
board, brown one side (before an open fire is best), then remove 
from the board with a flax thread. Scrape off all the soft dough 
with a knife. Place inner side of the bread to the fire and it 
will curl over. This is a delicious bread for tea or lunch. 

Mrs. James G. Martin. 
LAPLANDS. 

ight eggs, whites and yolks beaten separately, 1 quart eream, 
whipped if you will, though that is not absolutely necessary, 
flour to make a very thin batter, a little salt. Bake in muffin 
rings or patty pans. One egg, with other ingredients in propor- 
tion, will make a dainty breakfast for an invalid. 


Miss M. W. Poutiram. 
GRAHAM GEMS. 


A small eup of milk mixed with the beaten yolk of 1 egg, stir 


into this 1 cup of graham flour, into which a 4 tablespoon of 
lard has been rubbed, and $ teaspoon of salt and 1 tablespoonful 


43 


of molasses. Have gem pans very hot and just before pouring in 
the batter add } teaspoon of baking powder and the white of the 
ege beaten to a stiff froth. Lake 8 minutes. 

Mrs. Houcurerrna, 


CORN AND RICE PONE. 


Lo a pint measure two-thirds full of well-cooked rice, add sweet 
milk to fill it, a piece of butter size of an egg and a teaspoonful 
of salt. Heat this till the butter is melted, add 3 well beaten 
egos, $ cup of cornmeal and a teaspoonful of baking powder. 
Stir thoroughly and bake in a quick oven $ hour. Serve in dish 
it was baked in, with a spoon. 

Mrs. Hovenretine. 


SOFT EGG BREAD. 


Five eggs, 1 teacupful corn meal, 14 pints milk, 1 teaspoonful 
baking powder. Salt to taste. Make one-half the meal into a 
thin mush. Beat the eggs well, stir in the milk, then the mush, 
then the raw meal. Put in the oven at once and bake about $ 
hour. Serve in the baking dish. 

Miss M. W. Pourrram. 
SALLY LUNN—A TEA CAKE. 

Melt a tablespoon of butter in $ pint of milk, salted. Sift 33 
cups of flour into a bowl and add the milk, 2 well-beaten eggs 
and 4 cake of compressed yeast softened in a little warm water. 
Beat this hard with a wooden spoon. Pour into a round pan (the 
kind with tube in the center is best) and bake about 35 minutes 
in a moderate oven. Send to table whole. It requires at least 


4 hours to rise. 
Mrs. Hovaute.ina. 


CORN BREAD—VERY GOOD. 
— Pour 1 pint of salted boiling water over 1 pint corn meal in 
which a large tablespoonful of lard has been mixed. Thin this 
with two eggs and enough sweet milk to make a rather thin 
batter, add 2 teaspoonfuls of baking powder. Pour into an iron 
frying pan heated till hot and bake 20 minutes in a moderate 


oven. Allow the batter to cool before adding the milk and eggs. 
| Mrs. HovuGurTE Line, 


nae 


BRENTFORD ROLLS. 


One pint new milk boiled and cooled, 1 cake yeast, 2 pounds 
flour, 4 pound butter washed from salt, 1 coffee cup sugar, 2 
eggs. Rub the butter into the flour and add the sugar. Beat 
the eggs lightly into the milk, add the yeast, softened with tepid 
water, and pour into the flour. Beat all together until the mass 
bubbles, then put in a warm place to rise. In the rising lies the 
secret of success, for they must be so hght that they have the ap- 
pearance of being sour,.some 24 hours being the time usually 
required. nead very thoroughly and make out into rolls, giv- 
ing them space enough in the baking pans to rise and bake with- 
out touching each other. Let them rise again and bake some 20 
minutes in a quick oven. 


Miss M. W. Purtiam. 
NEW ZEALAND BUNS. 

One pound sift flour, $ pound butter (melted), with a large 
teacup of cream, 1 teaspoonful of baking powder, 3 eges whisked 
well, grated rind of 3 lemons. Mix well, then add the sugar and 
work thoroughly together. Let it stand in a warm place to rise, 
roll out and cut with biscuit cutters and bake in a hot oven for 
20 minutes, when cooked sift a little sugar over each bun. 

Mrs. Wm. Broop. 
DROP BISCUITS: 


One quart flour, 1 pint milk and water, 1 teaspoonful of salt, 
2 teaspoonfuls of butter, 1 teasponful of sugar, 3 teaspoons of 
baking powder; mix in last of all. Mix all dry ingredients (not 
baking powder). Put butter and a little milk in dish and melt 
them; put into dry ingredients, also the remaining milk, with 
baking powder, mix thoroughly, but do not beat after putting in 
the baking powder. Drop a little dough in greased biscuit pan 
and bake in hot oven. 

Mrs. Wm. Broop. 
FRENCH FRITTER BATTER. 


One cup flour, $ cup cold water, 2 eges, 1 tablespoon olive 
ae 
oil, 3 teaspoon salt. Put flour in a bowl; beat yolks of the eggs, 


add the water and stir gradually into the flour, and give a good, 


45 


vigorous beating. Add salt and oil, and set aside for at least two 
hours, but not more than 12 hours. Beat whites of eggs stiff 
and stir into it, and fry in small spoonsful in very hot fat. Fruit 
fritters are made by dipping fruit into this batter and frying, 
serve with powdered sugar and cinnamon dusted over or any 
preferred si sauce. Mrs. N. W. Girpwoop. 


RUSK. 


Make yeast into batter like for light bread, then to 2 quarts 
sifted flour, 2 eggs, 1 cup sugar, 1 teaspoon salt, 1 tablespoon 
butter, and warm water as needed. Beat eggs separately, yolks 
with sugar, adding the well beaten whites, just as you mix it. 
Make all into a smooth dough, and knead it well, and set to rise. 
After rising a second time, make out into small rolls, and grease 
them over with soft butter, and when well risen, bake in a moder- 
ate oven. Just as you take them up, rub them over with soft 
butter, and sift powdered sugar over them. 


Mrs. 8S. M. Roserts. 
HOP YEAST LIGHT BREAD AND ROLLS. 


One cake of magic yeast (or any good dry yeast), put to soak 
in a little lukewarm water at 6 p. m., and at 7 make into a 
batter, rather stiff, with 1 pint of flour, and set in cool place over 
night. Early next morning boil one potato until soft, strain 
and beat into the batter and set in warm water to rise, which it 
will do in about 2 hours. When well risen, take 4 quarts flour, 

2 tablespoons sugar, 1 tablespoon salt and 1 as ge spoon lard and 
butter mixed, and the well beaten whites of 2 eggs. Make all 
into a stiff ‘ents using as much warm water as is needed; knead 
until very et and put in a warm place to rise, then work 
down and let rise again; when it is ready to make into loaves put 
in greased pans, and when well risen bake in a moderate oven. 
You can make nice rolls of part of this dough by adding 1 tea- 
spoonful butter, kneading it in and make into small rolls and rub 


melted butter over each one when put into the pans. 


Mrs. S. M. Roserts. 


, CAROLINA RICE CAKES. 
Two teacups cold boiled rice, 1 teacup sweet milk, 2 table- 


46 


spoons flour, 2 eggs, $ teaspoon salt, 1 teaspoon butter. Mash 

rice well, and add flour and salt. Beat eggs light and add to 

milk and stir gradually into rice and add butter, melted. Bake 

in deep pan or dish, until a nice brown. Very nice for breakfast 

or tea. Mrs. N. W. Gitrpwoop. 
PUFF MUFFINS. 

One pint flour, 1 pint fresh milk, 3 eggs, $ teaspoon salt, and 
1 teaspoon butter. Beat eges together until light, and add to 
milk, and stir gradually into flour, adding butter just melted, 
but not hot. Bake in a moderately heated oven about 20 min- 
utes. 

Mrs. N. W. Girpwoop. 
SALT RISING BREAD. 

In the evening seald two-thirds cup of fresh milk, and when 
boiling, flour it over with one-half cup sifted meal and set in 
warm place over night. In the morning make a rather thin 
batter of 1 pint flour, adding one-eighth teaspoon soda and a 
little warm water to the yeast, and set in warm water to rise. 
Beat batter well every half hour, and keep it an even tempera- 
ture. It should rise in 3 to 4 hours, but sometimes takes 6 
hours. When well risen, make up, using 24 quarts flour, 2 tea- 
spoons salt and 14 teaspoons sugar, and enough warm water to 
mix well, into a rather stiff dough. Knead until smooth only 
and make into loaves, and put at once into greased pans, which 
after rising to twice their size, bake in a moderate oven. When 
done rub butter over the top. 

Mrs. 8..M. Roserrs. 
MILK TOAST. 


One-half pint milk, 1 even tablespoon flour, 14 tablespoons 
butter, salt, 2 slices of bread, toasted. Tleat the milk to boiling 
point. Rub butter and flour together until verv smooth. Pour 
the boiling milk over the butter and flour and retnrn to fire and 
stir until it thickens. Add salt and dip each slice into the sauce- 
pan and place in a heated dish with the sauce poured over it. 
Serve at once. | 


Miss Erten B. Penni an. 


47 


SNOW FLAKE TOAST. 

Take one quart of milk, one-half cup of cream and a little salt 
and heat. Mix a teaspoonful of flour with a little of the milk 
and add when the milk is boiling hot. Let it cook until the flour 
has no raw taste. Have ready the whites of two eggs, thoroughly 
beaten, and after the milk and cream are well cooked, stir in the 
whites of the eggs lightly and allow it to remain over the fire 
long enough for the whites to coagulate, about half a minute is 
long enough. This quantity is sufficient for about twelve slices 
of bread well toasted. Dip the slices in hot milk, take out 
quickly and pack together for about three minutes, then pour 
this snowflake mixture over them. 


ICES. 
FROZEN GREEN GAGES. 

One quart can of green gages, 1 pound of sugar, 1 quart of 
water; stone plums, mix with the sugar and stand aside one hour, 
then stir until the sugar is thoroughly dissolved, add water, put 
into freezer and turn rapidly until frozen. This will serve ten 


persons. 3 . 
Euma B. Park. 


FROZEN COFFEE CUSTARD. 

Boil 4 tablespoons of coarse ground coffee in 1 quart oT milk 
until it is a pale brown, strain and return to the kettle and make 
a custard with 2 eges (or 4 yolks), 2 even tablespoons of corn- 
starch and 1 cup sugar. When cold add 1 pint of cream 1n which 


4 cup of sugar has been dissolved and freeze. 


(CUSAD ipl DN Rede Wied BAe 


Boil 1 quart milk with 4 tablespoons of sugar. Add 1 an 
coarsely eround coffee, cover and let stand on back of stove it 
minutes. Strain and when cold put into an ice form, cover tight 
and set it in a pan surrounded by ice and coarse salt for half an 
hour, then stir it thoroughly, and mix 1 pint of whipped cream 
with it and repack it, and set aside to freeze for about three hours. 


Mrs. A. F. REzs. 


48 


ORANGE SNOW. 


The juice of 4 large sweet oranges, and half the grated peel of 
one. The juice and 4 the grated peel of 1 lemon, 1 package of 
gelatine soaked in a cup of cold water. The whites of 4 eggs 
whipped stiff, 14 cups of white sugar, 3 cups of boiling water. 
Mix the juice and grated peel of the fruit with the soaked gela- 
tine and sugar; leave them covered 1 hour. Pour on the boiling 
water and stir till clear; strain and when cold whip in the whites 
gradually. 


STRAWBERRY ICE CREAM. 

One quart rich milk scalded and mixed while hot with the 
beaten yolks of 6 eggs, 2 cups of sugar and 1 quart cream, and 
when cold add 1 quart rich flavored strawberries, from which 
the seeds have been removed by straining through a puree sieve 
and freeze. 

Mrs. A. F. Ress. 
LEMON SHERBET. 

One quart water, juice of 6 lemons, 1 pound cut loaf sugar, 
whites of 1 dozen eggs, beaten very light, freeze. If desired for 
a luncheon course add rum and serve in glasses. 

Mrs. A. F. Reus. 
VANILLA ICE CREAM. 

Two quarts cream, 1 quart milk, 1 heaping pint sugar,,1 tea- 
spoon extract of vanilla, whites of 4 eggs. Half this quantity for 
small family. 

Mrs. J. A. Lun. 
MILK SHERBET. 


Two quarts of fresh milk, 6 lemons, + pound of sugar, whites 
of 3 eggs. Let milk come to boil, while hot sweeten. Then make 
a lemonade of the 6 lemons, very sweet, with just enough water 
to dissolve the sugar. When the milk is quite cold add the whites 
of the eggs well beaten; when the milk and egg whites are nearly 
frozen, pour in the lemonade, stir rapidly and hard, then freeze 
as fast as you can, take out dasher, let stand one hour well packed 
with ice before using. 


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49 


Peron ee by, 

Juice from 1 quart of blackberries, 3 pints of water, frothed 
whites of 4 eggs, glass of sherry, juice of 2 lemons; Currant juice 
can be used when the lemon would not be required; freeze and 
serve with cake. 


Mrs. Hovenrerina. 
BANANA ICE CREAM. 

Six large bananas, 1 quart of cream, $ pound of sugar, salt- 
spoon of salt in cream, 1 cup of large raisins soaked in boiling 
water, stoned and cut in quarters. Mash the bananas. Take 
half the cream and boil with the sugar in farina kettle. When 
cold add the fruit and the rest of the cream, whipped. This is 
enough for 10 persons. 


Mrs. Hovagureina. 


CARAMEL ICK CREAM WITH NUTS. 

Sweeten 1 quart of cream with one cup of sugar. Put one pint 
of milk in a double boiler, adding to it two tablespoons of sugar 
and one tablespoon of cornstarch. Cook for ten minutes and 
then, while still hot, add one cup of caramel. After it has cooked 
strain into the cream. When the cream is about half frozen add 
one pint of chopped nuts, pecans and English walnuts. To make 
the caramels, put one cup of granulated sugar into an agate-ware 
saucepan and stir until the sugar has melted and turned brown. 


PLAIN AND FANCY DESSERTS. 
Hygienic preparation of food the handmaid of morality. 
SNOW CREAM. 


Whip whites of 4 eggs and add 4 tablespoons of sugar; add 


tablespoon of vanilla and stir in 1 pint whipped cream. 


CHOCOLATE BAVARIAN CREAM. 
One pint milk, 1 pint cream, 4 cup sugar < box gelatine, 2 


ounces chocolate, 1 teaspoon vanilla, $ cup of water. 


RODGROD. 


‘ é : Sa 
Two tablespoons of sago soaked in cupful of water for 3 hours, 


50 


pour off water and boil soda in 1 pint of any acid fruit juice. 
When cooked sufficiently pour into mould, and when cold turn 
out and serve with a custard or whipped cream. 


Mrs. H. P. Anpersen. 
SCATLOPRE DAP 


One-half dozen large sour apples, pared, cored and quartered. 
Put in deep baking dish and sprinkle with 1 cup of sugar and 
pour over one cup of water. Bake until apples are easily pierced 
with a fork. Serve with meat course. 


Mrs. H. P. AnpERSEN. 
PEACH PIE. 


Line a dish with a good crust then place in it a single layer of 
peaches cut in halves, sprinkle sugar over them, pour enough 
sweet cream over them to fill the dish, then bake. Delicious. 

Miss E. FE. Meares. 
LEMON PIE. 

Recipe for two pies. Yolks of 4 eggs, 14 cups of sugar, two- 
thirds of a cup of water, 2 tablespoons of flour, 2 lemons. Beat 
the yolks of eggs until smooth, add the grated peels of lemon and 
then sugar, beat well, and then stir in the flour; add the lemon 
juice and water. When baked take from oven and spread over 
the top the whites of the eggs, beaten with 4 tablespoons of pow- 
dered sugar. Brown in brisk oven. 

Mrs. Baxter SuHemweEt. 
SQUASH PIE. 

One cup squash, stewed and strained, 1 cup milk, boiled, # cup 
of sugar, 3 eggs well beaten, $ wineglass good sherry, 1 teaspoon- 
ful nutmeg. Pour into a pie-plate covered with very thin pic- 
paste, with rolled edge, no top crust. The above makes one very 
thick pie. Miss Cuampron. 

CHEESE PIE. 

Four eggs, 2 heaping spoonsful flour, 14 cups cream, 14 cups 
sugar, cup butter. Cream the butter, beat the eggs heht, with 
the sugar, moisten the flour with a little milk and mix smooth. 
Flavor with nutmeg and bake in pie paste. This will make three 
or four pies according to size. Miss M. W. Portia. 


51 


HAMBURG CREAM. 

Vive eggs, 3 pound sifted sugar, 2 lemons, put sugar, lemon 
juice and grated rind and yolks well beaten on the fire and when 
it comes to a boil stir in whipped whites. 

Miss F. L. Parton. 
ORANGE CREAM. 

One-half box of gelatine, 1 pint cream, 1 cup of sugar, 1 pint 
of milk, 5 oranges, yolks of 5 eggs. Soak gelatine in cold water, 
whip cream, boil milk and dissolve gelatine in it, beat yolks and 
sugar and stir milk and gelatine into them; return to fire and 
stir for a few minutes, turn out to cool. When cold add juice 
of oranges strained, put in ice and stir until the mixture thickens, 
then add the whipped cream and put into mould; serve plain or 
with cream. 


DEVONSHIRE CREAM. 


Set milk after standing 12 hours in a cool place over boiling 
water. Let it stand till cream on milk crinkles, and folds up. 
Then take off and let it stand another 12 hours. Be very careful 
not to let cream boil. 


STRAWBERRY MERINGUE. 


Cut good puff paste into rounds as large as a dinner plate. 
Bake a light brown in a quick oven. Draw it to the oven door 
and cover it with berries rolled in sugar, and over these spread a 
meringue an inch deep, made of the whites of three eggs and 
three tablespoons of sugar. Allow it to bake a golden brown tint 
and either hot or cold; it is a delightful dessert. 

Mrs. Hovaurerina. 
RUSSIAN STRAWBERRY CREAM. 

Soak 2 tablespoons of gelatine in a quarter cup of cold water. 
Mash 1 quart very ripe berries to a pulp with 15 cups sugar and 
let them stand half an hour. Pour over the soaked gelatine { cup 
of boiling water and stir till thoroughly dissolved. Add the ber- 
ries and press through a sieve. Whip 1 pint of cream to a stiff 
froth; turn into a freezer and freeze until it begins to thicken. 
Put this mass stirred smooth with a spoon into moulds and set 1n 
ice and salt for two hours. Mrs. Hovenretre. 


Or 
bo 


STRAWBERRIES. 


The berries served in French fashion with the hulls on and an 
individual plate or small cup of pulverized sugar is a pretty way 
for a lunch table; this can only be done with the largest berries. 

A short cake can be made according to the recipe of the White 
House cook by sifting thoroughly into a pint of flour, a large tea- 
spoon of baking powder and a little salt. Rub into this 4 table- 
spoons of butter and make into a soft dough with a teacup of 
sweet milk. Bake quickly in a hot oven. Split and cover with 
berries cut and slightly sweetened. Reserve the finest pint to 
heap whole on the top. Cover heavily with sugar. Serve in 
deep dish with the heated juice of a pint of berries and a cup of 
sugar poured around it and an outside border of whipped cream. 

Mrs. Hovexterine. 


SUMMER DISHES OF FRUIT. 


Select a large pineapple. Cut the top straight across; turn the 
bottom so that it will stand straight. With a sharp knife cut out 
the inside leaving a wall half an inch thick. With a silver fork 
glass jars and add a glass of brandy to each jar. Invert the jars 
pick the pint into fine bits. Peel two oranges and cut into small 
pieces. Put this pulp with the shredded pineapple in a dish, 
cover with sugar and keep in the ice chest until time to serve. 
Now fill the shell with this, adding a wineglass of sherry. Re- 
place the top and send to table at once. Strawberries can be used 
instead of oranges. | Mrs. Hovuguretina. 

BAKE D*O Ws Para 

One quart milk, 8 eggs, 1 tablespoon sugar to each egg, 1 tea- 
spoon vanilla, or, 1 dozen peach kernels, powdered, tied in a 
cloth and boiled in milk, 1 light saltspoon of salt. Boil the milk 
and while boiling beat the eggs separately, add the sugar to the 
yolks and beat well; beat the whites till perfectly stiff. When 
the milk is boiled pour on the yolks gradually, stirring all the 
time, and when well mixed stir in the whites. Put the salt in the 
milk and add vanilla last. Bake in pans or cups, placed in a 
stovepan half full of boiling water. Bake from 20 to 25 minutes. 

This a French receipt, and very good if followed accurately. 
; Miss Annie H. Martin. 


53 


BRANDIED PINEAPPLE. 

Peel and remove the eyes. Pick the fruit from the core with 
a silver fork. To every pound add the same weight of granulated 
sugar. Put these in alternate layers in a porcelain kettle and 
leave in a cold place, covered over night. In the morning fill 
to insure their being perfectly tight before setting away in a dark 
and cool place. 

Mrs. Hovaurerine. 


NEW ZEALAND CHARLOTTE. 


Make a sponge cake and bake in a high but rather narrow 
mould; when cooked turn out on a glass dish and when cold pour 
two glasses of wine over it and let stand until ready to serve. 
Have 4 pint whipped cream flavored with almond and sugar and 
put this around the cake. Blanch + pound almonds and stick in 
the cake. 

Mrs. Wm. Broop. 


COCOANUT SANDWICHES. 


Roll out 4 pound three fold puff paste, a quarter of an inch 
thick, place in a baking pan and bake a golden brown; let it 
cool, beat half a pint of cream to a stiff froth, add two wine 
glasses of sugar, 4 ounces of cocoanut (grated), cut the pastry 
into strips 3 inches long and 1 inch wide, spread some cream on 


each and sprinkle a little sugar. 
Mrs. Wu. Broop. 


RUFFLED APPLE DUMPLINGS. 


Pare and core 4 apples. Make a good paste, roll it out in 
rounds about half an inch thick, the size of a large saucer; in the 
middle of each round put an apple; then pinch up the dough so 
it stands in flutes around it, leaving the top open; put plenty of 
sugar and butter in the top; set the dumplings baking in a pan; 
e of butter, sugar and cream with what flavor you 


pour a rich sauc \ yo 
and bake in a quick oven till the fruit 1s 


please around them, 
tender and the crust a rich light brown. 
Mrs. MEargs. 
VELVET CREAM. 


Two tablespoonfuls of gelatine dissolved in one gill of water, 


54 


1 pint of rich cream, 4 tablespoonsful sugar, 1 teaspoonful al- 
mond or vanilla extract. Put into moulds and set on ice. May 
be served with cream or without. 

Miss CHampron. 


JELLY CUSTARDS: 


One cup jelly, 1 cup of sugar, 1 cup of eggs, 1 cup of butter. 
Bake in puff pastry. 
Mrs. Artnur M. Fretp. 


CUP CUSTARD. 


One cup milk, 1 egg, 2 teaspoons sugar, a little nutmeg; beat 
ege and add to milk; strain and set cup in pan of hot water. 
Bake till it jellies. Bake slowly in moderate oven. 

Miss Buxton. 


CUSTARD MERINGUE. 


1 quart of milk, 2 egg yolks, 4 tablespoonfuls of sugar, 2 table- ’ 
spoonfuls of cornstarch. When the milk is about to boil add 
the eggs and cornstarch thinned with a little milk; flavor with 
liquor. Put in a dish and spread with the beaten whites of 3 
egos and a little sugar; stand in the oven for a few minutes till 
a pale brown. If there is any stale cake dip it in wine and put 
in the bottom of the dish. 

Mrs. Wm. Broop. 
EGG CREAM. 

Yolks of six eggs, 6 tablespoons sugar, juice of 2 lemons. Beat 
thoroughly and boil in double kettle till thick, stirrmg con- 
stantly; remove from fire add beaten whites and serve in custard 
cups. 


Miss Mary Laxton. 


RICE TOUFFLES. 


Mash and boil 4 cup rice in 1 quart water for 15 minutes. 
Strain off water, add 1 pint sweet milk; cook till easily mashed; 
add yolks of 2 eges beaten with 2 tablespoons of sugar; add 
beaten whites and 1 teaspoon vanilla; put in pudding dish and 
brown in oven. Serve with cream sauce. 

Miss Mary Laxton. 


55 


SPANISH CREAM. 


Make a thick mustard with 1 pint of milk, one-third cup sugar, 
yolks of 3 eggs. Add one-third box of gelatine which has been 
soaked in one-third cup cold water. When cold flour with vanilla 
and add beaten whites. Set on ice to congeal. 

Miss Mary Laxton. 
MILK CUSTARD. 

One tablespoonful flour mixed into 3 of sugar, 4 eggs and 2 
cups of milk. Flour, and bake about 15 minutes. The success 
depends upon the careful baking. If allowed to stand in oven too 
long it will become watery. 


. Mrs. J. A. Lux. 
MILK BLANC MANGE. 

Svak $ box gelatine in 4 cup cold water, heat 1 pint of milk 
with 4 cloves and 1 ineh stick cinnamon dropped in; remove from 
fire add gelatine and 2 tablespoons of sugar; when cool add 2 
tablespoons sherry wine, 1 tablespoon brandy, 1 teaspoon vanilla. 
Strain and set on ice. 

Miss Mary Laxton. 
ORANGE SNOW. 

Take the juice of 4 large oranges, the grated peel of 1, the 
juice and half the grated peel of 1 lemon, 1 package gelatine 
soaked in a teacup of water, the whites of 4 eggs, whipped very 
stiff, 1 large teacup of sugar, 8 teacups of boiling water. Mix 
the juice, peel of fruit, the soaked gelatine, and the sugar, leave 
them covered for an hour, then pour on the boiling water, stir- 
ring until clear, strain through a flannel; when a little stiff 
whip in the whites gradually until the whole is a white sponge; it 
is best to use flannel because it keeps out the peel which would 
make the jelly bitter. 
Miss Jutra TENNENT. 


JELLY CUSTARDS. 
One cup fruit jelly, 1 cup of eggs, 1 of sugar, 1 of butter, beat 
all together. Bake with crust in pie plates. 


Miss FE. E. M@ares. 


56 


DEVONSHIRE CREAM. 


Set milk in cool place for 12 hours, then heat slowly to the 
boiling point, but do not allow it to boil; cool in same pan, and 
tis claimed the cream is peculiarly sweet in flavor and fine. The 
Devonshire dairy-folk claim that the art of preparing this has 
come down to them from the times of the Roman conquest. ‘This 
is pecuharly nice to eat with fresh or preserved fruits or with 
tarts. } 

Mrs. Hovcurerine. 


CHARLOTTE RUSSE. 
One-fourth box gelatine dissolved in + eup cold water. Make 
a custard of 1 cup milk, yolks of 8 eggs and one-third cup sugar; 
add the soaked gelatine; when cold add beaten whites. Mix well 
and stir in 2 cups whipped cream. Flavor with one-third cup 
wine or 1 teaspoon vanilla. 
Miss Mary Laxton. 


CHARLOTTE RUSSE. 


One pint sweetened cream, whites of 5 eggs whipped to very 
stiff froth. Whip them together gradually and fill a mould lined 
with cake. Flavor with wine or vanilla and serve with preserved 
ginger. 

Mrs. Hoventerine. 
STRAW BERRY SRE ers 

Fill a glass dish with sponge cake cut thin, moisten with sweet 
cream, cover with berries sprinkled lavishly with ‘sugar; add 
another layer of cake and berries and pour over a rich, golden 
custard, using only the yolks of the eggs. Beat the whites to a 


stiff froth add sugar and berries and heap on the top. 
Mrs. Hoveutetrne. 
STRAWBERRY CREAM. 
Make a lemon jelly and when stiff place it in the bottom of a 
elass dish, on this heap a pint of whipped cream with the frothed 


whites of three eggs flavored with vanilla beaten into it. On the 
top place sugared strawberries. 


Mrs. Hovantrerina. 


57 


SPANISH CREAM. 
(rom Hospital Diet Book.) 

Three eggs, one-third box gelatine, one-third cup sugar, 1 pint 
milk, Atter soaking gelatine, dissolve it in hot milk, and steam 
on yolks of eggs and sugar, beaten together. When beginning 
to congeal, stir in beaten whites of eves and flavor to taste. 

Mrs. N. W. Girpwoop. 
ORANGE CREAM, (DELICIOUS.) 

One-half box gelatine, 1 cup sugar, 5 oranges, 1 pint cream, 1 
pint milk, yolks 5 eggs. Cover gelatine with cold water and soak 
1 hour. Put milk on to heat, when boiling dissolve gelatine in 
it. Have yolks and sugar beaten together until light and strain 
milk into them. Wash the saucepan and return the mixture to 
it; stir it over the fire 2 minutes and turn it out to cool. When 
cold add the juice of the oranges, stirred through a sieve. Whip 
the cream, and set the custard in a pan of cracked ice, and when 
it begins to congeal stir the whipped cream carefully into it, 
mixing thoroughly, and put in a cold place in a mould. Serve 
either plain or whipped cream with it. 


Mrs. N. W. Girpwoop. 
BAVARIAN CREAM. 

Whip 1 pint of cream to a stiff froth, then lay it on a sieve, 
boil a pint of milk, sweetened with 4 tablespoonsful sugar. Take 
off the fire and add 4 box of Cox’s gelatine, which has been 
soaked 1 hour in a warm place; when slightly cool stir in the 
yolks of 4 well beaten eggs. When it is quite cool and begins to 
thicken stir without ceasing until very smooth; add to this two 
cans of pineapple cut in small pieces; now stir all into the custard 
and flavor with vanilla. Miss E. E. Meares. 





PUDDINGS. 


Puddings, my friend, do a mission fulfil, 

They add to the dinner, and also the bill. 

They cause men to wish, with what ardor they may 

That the meal which foretells them, came three times a day. 


CANDY PUDDING. 


Two pounds almonds blanched and split, 1 pound raisins, 


58 


seeded, 2 pounds of figs, cut size of almonds, + pound of citron 
chopped in bits. Teacup of sweet cream. Butter size of an egg. 
Teaspoon of vanilla. Mix sugar with little water as if mixing 
starch. Add butter, cream and vanilla. Boil until it begins to 
thicken, then put in fruit, stir until almonds brown or look 
brown from sugar (25 minutes). Pour into a napkin or cloth 
and roll up as if for a boiled pudding and when cold cut in slices. 
Mrs. H. P. AnprErsen. 
SCOTCH PUDDING. 

One-half pound flour, $ pound brown sugar, $ pound Irish 
potatoes, § pound currants, $ pound suet, 4 pound carrots, spice 
and nutmeg. boil vegetables and mash with salt. Chop suet: 
fine. Mix all together and boil 4 hours. 

Mrs. H. P. Anpersen. 


EVE’S PUDDING. 

Six apples, well chopped, 1 cup grated bread, 1 cup suet 
chopped tine, 1 cup raisins chopped fine, 1 cup currants chopped 
fine, 6 eggs, 1 wineglass of brandy, $ nutmeg, and a little mace. 
A little salt. Boil 8 hours, and serve with wine sauce. 

Miss CHampion. 
RUTH PUDDING: 

One cup molasses, 1 egg, 1 cup sweet milk, flour enough to 
make a batter the consistency of ginger-bread, 14 teaspoons 
baking powder, raisins, cloves and cinnamon, little salt. Steam 
three hours, serve hot with sauce. 

Mrs. Arruur M. Frexp. 
ORANGE PUDDING. 

Cut 4 oranges into bits about an inch square. Place in bowl. 
Make a plain corn starch of 1 quart water, 1 cup of sugar, juice 
of a lemon, take 1 cupful of water from the quart to dissolve 2 
tablespoons of starch in. When cool pour over the oranges, 
(over which sugar has been sprinkled). Grated cocoanut or 
whipped cream can be used on top. This is good. 

Mrs. J. A. Len, 
LEMON PUDDING. 


One pint of milk, 1 cup of bread crumbs, 2 eggs, quarter of 


59 


a cup of butter, $ cup white sugar, 1 large lemon, all the juice 
and 4 grated rind. Soak bread in the milk, add beaten yolks 
and sugar and butter creamed, also the lemon. Bake in a but- 
tered dish until firm and slightly brown. Draw to the door of 
the oven and cover the pudding with a meringue of the whites 
and three tablespoons of powdered sugar and a little lemon juice. 
Brown slightly and eat either hot or cold. 
Mrs. Cuas. A. Moore. 


STRAWBERRY PUDDING. 

Beat 4 egg yolks with 4 tablespoons of sugar, add the juice 
of a cup of berries and a little hot water and simmer till it 
thickens. When partly cool stir in the whites of tle eggs beaten 
stiff with a little sugar. Add 1 quart of very ripe berries. Serve 
cold with a hard sauce of $-cup of butter and 1 cup sugar 
creamed and piled on the top. 

Mrs. Hovaure ine. 
CHOCOLATE PUDDING. 

One-fourth box gelatine dissolved in { cup cold water. Melt 
1 square of chocolate in 1 pint milk, remove from fire, add one- 
third cup of sugar, the gelatine, and 1 teaspoon vanilla. Strain 
when begins to thicken, add the beaten whites of 3 eggs, mix 
well. Serve cold with whipped cream. 

| M. P. Laxton. 
QUACKENBOSS PUDDING. 


Eight soda crackers put in bowl with 4 cups water; add 3 cups 
brown sugar and juice of 2 lemons, grated rind of one. Let this 
stand all night or 4 hours at least. Mix well and bake 1 hour. 
Kat cold with cream. 

Miss F. L. Patron. 
PRUNE DUFF PUDDING. 

Beat the whites of 6 eggs to a stiff froth. One-half cup of 
sugar and 1 tumblerful of chopped prunes. Flour with vanilla 
and serve with whipped cream. Bake 20 minutes in moderate 


oven not too rapidly. Mrs. M 
rs. MOALE, 


60 


WOODFORD PUDDING WITH SAUCE. 


Three eggs, 1 teacupful sugar, $ teacupful butter, 1 teacupful 
flour, 1 teaecupful jam, black or raspberry the best; 1 teaspoontul 
of soda, dissolved in 8 teaspoonfuls of sour or buttermilk; cin- 
namon and nutmeg to taste. Mix all well together and bake in a 
pudding pan. Do not bake too rapidly and in a moderate oven. 

Mrs. Moate. 
A POUND PLUM PUDDING: 

Ingredients: One pound of suet, 1 pound currants, 1 pound 
stoned raisins, 8 eggs, $ grated nutmeg, 2 ounces of candied peel 
sliced, 1 teaspoonful of ground ginger, $ pound of bread crumbs, 
$ pound of flour, $:pint of milk. Chop the suet finely; mix with 
the dry ingredients; stir these well together, and add the well 
beaten eggs and milk. Beat the mixture well, and should the 
above proportion of milk not be found sufficient to make it of the 
proper consistency a little more should be added. Press the 
pudding into a mould, tie it with a floured cloth, and boil 5 hours 
or rather longer. Serve with brandy sauce or hard sauce. 

Mrs. J. Evans Brown. 
COCOANUT PUDDING. 

One quart of milk, 4 of a loaf of bread soaked in the milk, 6 
eges, T heaped up tablespoonsful of sugar, 2 tablespoons of 
butter, 1 grated cocoanut, grated nutmeg or vanilla flavoring to 
taste. Bake this in a pudding dish. 

Miss Jutta TENNENT. 
DELMONICO PUDDING. 

Five eggs, 1 quart milk, 6 tablespoonfuls sugar, 2 tablespoon- 
fuls corn starch. Put your milk to boil in a “double boiler” if 
you have it. Beat the yolks of the eggs with the sugar and add 
the cornstarch, mixed in a little cold milk. Just as the milk 
boils stir the mixture into it and continue stirring until it 
thickens. Flour with vanilla after returning from the fire. Heap 
on the top of your dish the whites of the eges, beaten heht, with 


i 
b, Yee) 


a little sugar and vanilla added. Miss M. W. Portram. 
PRUNE PUDDING. 
Whites of 3 eggs, 1 pint of prunes, $ cup of sugar, 4 pint 


Piplrsow 


61 


cream. Stew the prunes until very soft. Strain through colan- 
der, sweeten with sugar. Beat the whites of egg to a stiff froth 
and add to prune paste; bake in oven for 15 minutes; when cold 
eover with whipped cream. 


Mrs. Wm. Buoop. 
SNOW PUDDING. 

Pour 1 pint of boiling water over 3 box of gelatine, add juice 
of one lemon, 14 cups of sugar; strain and add whites of 5 eggs 
beaten to astiff froth. Beat well 15 minutes then pour m mould; 
make a custard and when the snow is firm turn out in dish with 
custard around. 

Mrs. Wm. Broop. 
ORANGE PUDDING. 


Six oranges, 1 quart of milk, five eggs 


Oo 


, 1 teaspoonful flour. 
Reserve whites of 3 eggs for frosting; peel, core, and pit the 
oranges, put in pudding dish and sprinkle with sugar. Let milk 
come to a boil then stir in flour mixed with some of the milk, 
then eggs beaten well. When cool sweeten to taste aud when 
very cold pour over the oranges. Beat whites stiff and pour over 
pudding with a little sugar. Brown in oven. 


Mrs. Wm. Buoop. 
PEACH PUDDING OR MARMALADE. 


Two tablespoons butter, 2 tablespoons sugar, 1 cup of flour, 1 
cup of milk, 1 can of peaches, 1 teaspoon of salt, 2 eggs, 1 tea- 
spoon baking powder. Whip the whites tiff, beat and add yolks, 
mix other ingredients together and add beaten eggs last. Pour 
all over the scalded peaches and brown in a hot oven. Use juice 
sweetened as sauce. 

Mrs. Wm. Broop. 


| SUET PUDDING. 
One cup chopped raisins, 2 cups chopped suet, t cup eurrants, 
1 cup sweet milk, two-thirds cup molasses, 4 cups flour, 1 tea- 


; ste; 2 rs 
spoon soda. Put in well greased mould and steam + hours. 
Miss Buxton. 


APPLE PUDDING. 
Make a batter of 1 pint milk, 2 eggs, 2 tablespoons flour, 4 of 


sugar, a little salt and nutmeg. Beat together and pour on 3 
good sized apples, stewed. Bake a light brown, have apples hot. 
Miss Buxton. 
BAKED RICE PUDDING. 
One-half cup rice, 1 quart milk, $ cup sugar, 1 saltspoon salt. 
Mash rice, add milk, sugar and salt. Bake slowly two or three 
hours, serve cold or hot. Miss Buxton. 


RICE MERINGUE PUDDING. 

Put a seant teacupful of rice to a generous pint of water. 
When the water is boiled out add 1 pint milk, a piece of butter 
the size of an egg. Beat the yolks of four eggs with $ teacup 
sugar, add the rind of 1 lemon and mix with the rice. Butter a 
dish, pour in the mixture and bake lightly. Beat the whites of 
the eggs with 1 teacup powdered sugar and juice of the lemon. 
Spread pudding when set and brown lightly. 

Miss Evten B. Penniman. 


SWEET POTATO PUDDING. 

Boil 14 pounds sweet potatoes until very tender. Add $ 
pound butter and rub through a sieve. Then add a smali cupful 
milk, six eggs beaten separately and 14 cups sugar. Beat all 
together and add a little salt, the juice and rind of a lemon, nut- 
meg and 4 wineglass brandy. Bake either in buttered dish or in 
paste. Miss Exren B. Penniman, 


CHOCOLATE PUDDING. 

One-half cake chocolate grated, 4 pint cracker crumbs, 1 pint 
boiling milk, 4 cup sugar, piece of butter size of an egg, whites of 
6 eggs beaten light with a pinch of salt. Mix well and boil in 
pudding mould for three-fourths hour. This pudding can also 
be baked until set and then spread a meringue on top. 

Sauce. 

Beat the yolks of 6 eggs, add $ cup sugar, nearly a tumbler of 

sherry. Put on fire and stir until almost boiling, then cool. 
Mrs. Cuarites F. PEnnIMAN. 
PLUM PUDDING. 


One and one-fourth pounds raisins seeded, 14 pounds citron 


63 


chopped, 14 pounds currants, 14 pounds suet chopped, 4 pound 
brown sugar, 1 gill brandy added last, 1 nutmeg, juice 2 lemons, 
1 quart new milk poured over a good sized sponge cake (stale), 10 
eggs. oll the fruit in flour. Scald a thick cloth, flour it well, 
put the pudding into it, tie securely and drop it into a pot of 
rapidly boiling water and keep it boiling rapidly 4 hours. 

Sauce. 


Cream together $ pound butter and 1. pound brown sugar: 
beat in 2 eggs, the juice and rind of 2 lemons, juice and rind of 
1 orange, 1 nutmeg. Simmer until thick and add 1 gill brandy 
and 1 piece each of candied orange and lemon peel. 

Mrs. Cuarzes F, Penniman, 


GELATINE PUDDING. 

One box gelatine dissolved in milk, 2 quarts milk, six eggs, 
half cup of sugar. Beat the yolks well, add the sugar. When 
the milk is at the scalding point stir in slowly the eggs and sugar. 
Beat the whites to a stiff froth and add two tablespoons pulver- 
ized sugar. Take off the fire and stir in the whites. When cool 
put on the ice. It will be quite solid the next day. Eat with 
whipped or rich cream. 


ENGLAND PLUM PUDDING, UNRIVALLED. 


Ingredients: One and one-half pounds of museatel raisins, 
one and three-fourth pounds of currants, 1 pound sultana raisins, 
2 pounds finest mois sugar, 2 pounds bread crumbs, 16 eLos, 
2 pounds of finely chopped suet, 6 ounces of mixed candied peel, 
the rind of 2 lemons, 1 ounce of ground nutmeg, 1 ounce ground 
cinnamon, }$ ounce of powdered bitter almonds, + pint of brandy. 
Stone and cut the raisins, but do not chop them; wash and dry 
the currants, and cut the candied peel into thin slices. Mix all 
the dry ingredients well together, and moisten with the eges, 
which should be well beaten and moisten with the eggs, which 
should be well beaten and strained, to the pudding; stir in the 
brandy, and, when all is thoroughly mixed well, butter and flour 
a stout new pudding cloth; put in the pudding, tie it down very 
tightly and closely, boil from 6 to 8 hours, serve with brandy or 
hard sauce. A few sweet almonds, blanched and cut into strips, 


64 


and stick on the pudding, ornament it very prettily. This quan- 
tity may be divided and boiled in buttered moulds. For small 
families this is the most desirable way, as the above will be found 
to make a pudding of rather large dimensions. This pudding 
will be improved by allowing the dry ingredients to remain all 
night, before mixing the eggs and brandy. 

Mrs. J. Evans Brown. 


CAKE. 


If you would make a good cake 

Let patience fill a measure fnll. 

Deal muscle with unsparing hand 

And strew through all many a grain of common sense. 


SPONGE CAKE. 

One dozen fresh eggs, weight of 8 in sugar, 6 in flour, 1 lemon 
grated, rind and juice. 

Miss E. E. Meares. 
CUE Caer 

One-half cup of butter, 2 cups of sugar, 1 cup of sweet milk, 3 

cups of flour, 38 eggs, 14 teaspoons of baking powder, 1 lemon. 
Miss EH. E. Meares. 
MARSHMALLOW CAKE. 

Make rich sponge cake in loaf. Take out center and fill with 
whipped cream, stale marshmallows cut in bits and chopped 
English walnuts. 

Miss E. EK. Muarzs. 
GINGER CAKE. 

One and one-half pints of flour, $ eup butter, $ cup lard, 14 
cups sugar, 1 cup of molasses, 1 cup milk, 3 eggs, 1 teaspoon of 
soda, 2 tablespoons of ginger. Miss E. E. Meares. 


STRAWBERRY SHORT CAKE. 


One pint flour, 1 cup milk, 4 tablespoons butter, 2 tablespoons 
of sugar, 1 teaspoon baking powder. Make of this two short 
cakes; bake in a quick oven. Mash 1 quart berries with 1 cup of 
sugar, splt in two and put half in each. 


Miss E. KE. Mrargss. 





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65 


. SALLY WHITE CAKE. 

One pound flour, 14 pounds sugar, 1 pound butter, 12 eggs, 
2 cocoanuts grated, 2 pounds citron cut as for fruit cake, 1 

pound blanched almonds, 1 nutmeg, 1 tablespoon mixed mace 
and cinnamon, 1 wineglass of brandy, the same of wine. 
Miss E. E. Meares. 
CARAMEL CAKE. 

24 cups of sugar, 1 cup of butter creamed together, 1 teaspoon 
of vanilla, $ cup of milk. In other 4 cup of milk, put 2 heaping 
teaspoons of baking powder and stir, then 2 cups of flour. Beat 
the whites of 11 eggs and put half into cake, then 2 more cups of 
flour and the rest of whites. . 

Miss E. E. Meares. 
SAND TARTS. 

Ten ounces butter, 1 pound flour, 1 pound sugar, 2 eggs, 4 
pound.shelled almonds. Use yellows to mix dough, reserve the 
whites to coat cakes. Make like very thin cookies, put two or 
three almonds on each tart and sprinkle with cinnamon and sugar 
and bake delicate brown. 

Euara SANFORD. 

| PLUNKETTS. 

Six eggs, 1 cup of butter, 2 cups of sugar, 4 cup of milk, rind 
and juice of 1 lemon, nutmeg and a little vanilla, 1 full cup of 
flour, 1 cup of cornstarch, 2 teaspoons of baking powder. Bake 
in little tins well greased. Miss F. L. Parton. 

SAND TARTS. 

Two cups of butter, 3 cups evegar, 5 cups flour. Work stiff, 
roll them and cut into shapes; wipe tops over with beaten egg; 
sprinkle on sugar and cinnamon, and nuts, pecans or hickorynuts. 
(Some kinds of flour will make a less quantity necessary. ) 

: Miss CHAMPION. 
SOFT ICING. 


Strain the juice of a lemon; stir into it by degrees ae oe 
; , eee oie he loaf while 
' fectioner’s sugar to make a stiff icing; spread on t one 
‘it is warm with a knife dipped in cold water and leave it 3 he 
B ELING. 
_ in a cool place to dry. Mrs. Hoveut 


66 


FRUIT CAKE. 

One pound flour, 1 pound sugar, 14 pounds butter, 12 eges; 
wash and cream butter, then stir in sugar till hight, beat yolks 
and add them; whip whites very stiff and add it and flour alter- 
nately; season with 2 nutmegs, 1 tablespoon cinnamon, scant 
teaspoon of cloves, dessert spoon of mace, $ tumbler of brandy, 
same of wine. Mix well, then add fruit, 3 pounds raisins, 2 
pounds currants, 1 pound almonds. Leave about 4 cup of flour 
in the tray to flour fruit. 


Miss E. E. Mrarss. 
MARSHMALLOW CAKE. 

Make a white cake, bake in jelly cake pans, 14 pounds of 
marshmallows. Ice cake as soon as done, then have marshmal- 
lows cut in two and spread them over each cake as you put them 
together, and spread over the top and put icing over the top after 
the marshmallows have been put on so as to have it look smooth. 

Marta 8S. Brown. 
SUGAR CAKES. 

One and one-half pounds sugar, 1 pound of butter, 6 eggs 
beaten separately, $ cup of rose water, nutmeg, 1 teaspoon of 
soda, 1 teaspoon of cream of tartar, 1 cup of milk, grated lemon, 
wine glass of brandy. Drop from spoon and put a pinch of sugar 
on each cake. 

CHOCOLATE CAKE. 

Five eggs, 24 cups of flour, 2 cups of sugar, 1 cup of butter, 1 

cup of milk, 2 teaspoons baking powder, 4 cake grated chocolate. 
Filling. 

One-half cake chocolate, 1 pound sugar, 1 teacup of milk, 

butter size of walnut, flour with vanilla. 
BEST SPONGE CAKE. 


The weight of 9 eggs in sugar, the weight of 5 in flour, 1 
lemon, rind and squeeze juice over it and leave standing while 
eggs are beaten separately. Mix yolks and sugar and lemon to- 
gether until very light, add the whites, then mix in the sifted 
flour very lightly. Bake quickly, 


Miss F. L. Parron, 


67 


CAMP COLUMBIA CAKE. 


One cup of butter and 2 of sugar, creamed together, add 
beaten yolks of 4 eges and 1 teaspoon powdered cinnamon; next 
add the beaten whites of 4 eggs, 1 cup of cream and 3 cups of 
sifted flour and 1 teaspoon baking powder; stir in 1 pound Eng- 
lish walnuts, chopped fine. Bake in flat pans, ice and eut in 
squares. 

Miss F. L, Parron. 
WHITE FRUIT CAKE. 

One pound flour, three-fourths pound granulated sugar, $ 
pound butter, whites of 12 eggs, 1 pound citron, 1 large cocoanut 
grated, 1 teaspoon cinnamon, 1 lemon, 1 teaspoon baking powder. 
Grate rind of lemon and squeeze juice over it and let stand while 
you beat the eggs. Mix sugar, butter, lemon juice and cream to- 
gether, add eggs, the flour with baking powder sifted in. Flour 
well the citron and cocoanut and put in last. Half a pound of 
chopped almonds is sometimes an improvement as also a glass of 


sherry wine. 
Miss F. L. Parron. 


SOFT GINGERBREAD. 


One pint of thick milk, 1 pint molasses, 2 cups of sugar, 1 cup 
of butter, 3 eggs beaten separately, 1 tablespoon of soda, 1 table- 
spoon of ginger, 1 tablespoon of cinnamon, 1 nutmeg, 1 teaspoon 
cloves. Add flour according to judgment. 


Miss F. L. Parron. 
GRANDMA’S CREAM CAKE. 

Half cup of sugar. After brezking two eggs in a cup fill the 
cup with cream. Stir eggs, sugar and cream together, adding a 
pinch of salt. Add baking powder and two scant cups of flour 
sifted together. Flavor to taste. 

| Mrs. ARMSTRONG. 

CHOCOLATE CAKE. 

One-half cup of butter, 3 eggs, $ cup of sugar, 6 tablespoons 
chocolate, 1 cup of cream, 2 teaspoons baking powder, 2 cups of 
flour, vanilla. Mix butter and sugar together, the yolks of the 
eges well beaten add next, then add chocolate and a little salt, 


68 


baking powder to flour, then add flour and cream alternately. 
Last add whites of eggs that are beaten to a stiff froth. Bake in 
three layers as for jelly cake. 

Filling. 

One cup of sugar, 1 egg, 6 tablespoons of chocolate, $ teacup 
of cream, vanilla. Mix sugar and chocolate, break into it the egg 
and moisten with the cream; put on to stove to cook 5 minutes; 
spread quickly on cakes. 

Miss. F. Lo Barron: 
SUGAR COOKIES. 

One cup butter, 2 cups light brown sugar, 3 or 4 eggs accord- 
ing to size, 1 cup of buttermilk, a little oan Have enough to 
make a soft batter and flavoring of nutmeg. Roll into thin sheet, 
sprinkle with granulated sugar and give one light roll with the 
pin before cutting. Bake in quick oven. 

Mrs. Hovenrerine. 


ALDERNEY CAKE. 

One teacup brown sugar, 1 teacup butter, 4 teacup sweet milk, 
a teaspoonful of soda stirred in, enough flour to make stiff, roll 
very thin, cut out and bake in quick oven. 

Miss Jurra TENNENT. 
COCOANUT CAKE. 

One pound flour, three-fourths pound sugar, $ pound butter, 
whites of 10 eggs, yolks of 8, 5 tablespoons of grated chocolate 
mixed in with butter and sugar, grated rind and juice of 1 lemon, 
teaspoon baking powder sifted in flour. 

Miss F. L. Parron. 
WASHINGTON CAKE. 

One cup of butter, 2 cups powdered sugar, 3 cups of flour, 1 
cup of milk, nutmeg, yolks of 8 eggs, 1 cup coarsely chopped 
raisins, 2 scant teaspoons of baking powder. 

Mrs. Hoveutrerine. 


MARSHMALLOW CAKE. 


Cream together 2 cups of sugar and 1 cup of butter, then add 
the beaten whites of six eggs, 1 cupful of milk, 34 cupfuls of 


69 


flour, to which has been added three level teaspoons of baking 
powder. flavor with vanilla and bake in three large tins. 

Tor filling: Put ten cents worth of marshmallows in a bowl 
and set in the top of the tin kettle to soften, put a teacupful of 
sugar in four tablespoons of water; let it boil till it threads from 
the spoon; have ready the white of an egg, beaten stiff; pour the 
boiled sugar over it and beat in the softened marshmallow; spread 
between the layers of cake and on top. 


Miss C. Mears. 
IMPERIAL CAKE. 


One pound sugar, 10 large eggs, nutmeg, 1 pound flour, 1 
pound blanched almonds, three-fourths pound butter, 1 pound 
seeded raisins, $ pound citron in thin strips, glass of sherry, or a 
gill of brandy. This requires a full hour for baking. 

Mrs. Hovenrerine. 
CARAMEL CAKE. 

Whites of Teges, 1 cup of butter, 2 cups of white sugar, two- 
thirds of a cup of rich milk, 3 cups of flour, 1 tablespoonful of 
soda, 2 teaspoonfuls of cream of tartar. Bake in layers. Take 
three cups of New Orleans sugar, 14 cups of sweet cream, 3 level 
tablespoonfuls of butter. Cook to the thickness of candy and 
flavor with vanilla to suit the taste. When nearly cold spread on 


the cake. 


Miss C. Mears. 
MAPLE SUGAR FROSTING FOR CAKE. 


Use maple sugar, or maple syrup, dissolve the sugar and boil 
to a thick syrup, then boil the maple syrup till it is thick. For 
two cups of the syrup allow three whites of eggs; pour the thick 
syrup slowly in the whites beaten to a stiff froth and beat till 
nearly cold. 


Miss C. Mears. 
WHITE SPONGE CAKE. 


Mix 1 cup of flour with 1 rounding teaspoonful cream of tar- 
tar. Add 1 cup granulated sugar, and when well mixed together 


add the whites of 6 eggs which have been beaten stiff. 
Mrs. Artuur M. Frerp. 


70 


NEAPOLITAN CAKE. 


Three cups flour with 1 teaspoon baking powder sifted in, 2 
cups brown sugar and 1 of butter creamed together, 8 eggs 
beaten separately and stirred into butter and sugar; next put in 5 
heaping tablespoons grated cocoanut, next put in the flour and $ 
cup sweet milk, then 1 pound raisins and $ pound chopped citron. 
Bake in jelly tins. 

Make batter in same way of 1 cup butter, 2 of sugar, 3 of flour, 
whites of 8 eggs, $ cup sweet milk, 1 teaspoon baking powder, 
juice and grated rind of one lemon. 

Bake in jelly tins. Pile one on another alternately dark and 
light, putting between this filling: Whites of 8 eggs, 4 table- 
spoons grated chocolate and enough powdered sugar to make a 
good icing. 

Miss F. L. Parton. 
MOLASSES GINGERBREAD. 


Beat 1 large egg thoroughly in cake bowl, add 1 cup N. O. 
molasses and 5 tablespoons of melted butter. Bon together thor- 
oughly. Stir into 13 cups of flour, 1 heaping teaspoonful of ¢in- 
namon and a secant teaspoonful of ginger. Last add a large cup 
of hot water in which a little salt and a teaspoonful or soda has 
been dissolved. Pour into a square pan and bake 25 minutes. 

Mrs. Hovenrerie. 
SILVER CAKE. 

The whites of 9 eggs, 2 cups sugar, 1 cup butter, three-fourths 
cup of sweet milk, 3 cups sifted flour, 2 teaspoons of Royal bak- 
ing powder. 

Mrs. J. C. Buxron. 
FRUIT CAKE.. 

One pound powdered sugar, 1 pound butter, 1 pound flour, 10 
eggs, 1 une currants, well easier 1 pound raisins, seeded and 
elnpret 2 pound citron cut in Ae 1 tablerner tal cinnamon, 
a Pee mace, 1 teaspoon cloves, 2 wine glasses brandy. 

Miss Buxton. 
ALDERNEY CAKES. 


One cup brown sugar, 1 cup butter, $ cup sweet milk, with 


a a ” 


iat 


a teaspoonful of soda stirred in, nutmeg, enough flour to make 
stiff; roll out very thin, cut with cake cutter, and bake in a quick 
oven. 

Miss Jutta Tennent. 


SOFT GINGERBREAD. 


One pint molasses, 1 pint buttermilk, 3 eggs beaten separately, 
1 cup butter, 2 cups sugar, 1 tablespoon soda dissolved in hot 
water, 1 tablespoon ground ginger, 1 tablespoon cloves, nutmeg, 
flour to make rather thin dough. This is enough for two meals. 


Miss M. T. Brown. 
GINGER SNAPS. 


One cup molasses, 1 cup brown sugar, $ cup lard, sugar mo- 
lasses, and lard, with 2 tablespoonfuls ginger, 1 teaspoonful cin- 
namon, nutmeg, melted together, 1 teaspoonful soda dissolved in 
4 cup boiling water, flour enough to roll, and cut in small cakes. 


Very good. 
Miss Jutr1a TENNENT. 


WHITE FRUIT CAKE. 
One and one-fourth pounds flour, 14 pounds sugar, 14 pounds 
butter, 16 eggs, 1 gill brandy, 2 nutmegs, 4 ounce mace, 23 
pounds citron, 2 pounds almonds, 24 pounds pecans, 14 pounds 


conserves (white and green, no cherries). 
Miss Exren B. PENNIMAN. 


LEMON JELLY CAKE. 

One and one-half cups of sugar, $ cup of butter, 3 cups of 
sifted flour, 1 cup of sweet milk, 8 eggs and teaspoonful of bak- 
ing powder. 

Use for filling: One cup of sugar, 2 tablespoonsful of butter, 
2 eggs and juice of 3 lemons; boil until thick as jelly and when 


cold spread between the layers. 


CHOCOLATE FILLING. 
Two cups of sugar, + pound of chocolate, 1 tablespoon of 


vanilla, 3 eges, whites; add when sugar and chocolate have boiled. 
Mrs. Lovuiszs Swatn GRANT. 


ce 


RIBBON CAKE. 

Any cake batter preferred; bake two white layers, one rose 
color, then make a yellow cake batter. Bake one yellow layer 
and two black layers (use spice of chocolate for black layers), 
then put the layers together with a cocoanut icing. 

Mrs. Loutsr Swain Grant. 
NUT CAKE. 

Eight eggs, whites; 1 cup of milk, 2 cups of sugar, 34 cups of 
flour, two-thirds cup of butter, 2 teaspoons of baking powder, 1 
teaspoon of flavoring extract. 

The filing: Four cups of sugar, 1 cup of cream or milk, 4 
cup of butter; cook until nearly as thick as candy, add one pound 
of chopped nuts. 

Mrs. Lovisz Swain Grant. 
HAMPTON GINGERBREAD. 

One teacup of molasses, 1 of brown sugar, 3 of flour, 3 eggs, a 
tablespoonful of powdered ginger and a teaspoonful of soda. 
Itub the butter and sugar to a cream, beat the eggs light and add 
them; then stir in the molasses, ginger, flour, and lastly the soda 
dissolved in a little water or milk. Bake in a eake pan. 

Miss Jurra TENNENT. 
SPONGE CAKE. 

One cup of sugar, 1 cup of flour, 3 eggs; nine eggs makes a 
large cake. 

Mrs. W. C. CarmicHast. 
FILLING FOR CHOCOLATE CAKE. 


One-half cake Baker’s chocolate, 1 cup sugar (full), 1 rolls 
ego, 1 cup milk. 


Mrs. W. C. CarmicHakrt. 
WHITE CAKE, 


The whites of 14 eggs, 1 pound white sugar, $ pound flour, $ 
pound butter, essence of lemon. 


Mrs. W. ©. Carmicnasrt. 
BLACK CAKE. 


Yolks of eight eggs, two eups of sugar, 1 cup of butter, 1 of 





73 


sour cream, 4 of flour, 1 teaspoon soda dissolved in sour cream or 
butter milk, nutmeg, mace, cinnamon, spice, lemon, raisins. 
Mrs. W. C. Carmicnarn. 


ALMOND CAKE. 

Whites of 8 eggs well beaten, 32 cups sifted flour, 24 cups 
sugar, # cup sweet milk, $ cup butter, 2 teaspoons cream of tar- 
tar and one of soda sifted in flour. Beat butter well and add 1 
pound almonds, blanched and chopped. Bake in pound cake 
pans. 

Mrs. J. L. Laxton. 
CHOCOLATE CAKE. 


Two ounces chocolate, § cup butter, 2 cups flour, 4 eggs, $ cup 
milk, 14 cups sugar and 2 teaspoons baking powder. Dissolve 
chocolate in 4 tablespoons boiling water; cream butter, add sugar 
gradually, beating all the while; add yolks; beat well again, 
then milk, then chocolate and flour. Stir in beaten whites care- 
fully, add baking powder and flour with vanilla. Bake in greased 
pan 45 minutes. 


Mrs. J. L. Laxton. 
SOFT GINGERBREAD. 


One cup sugar, 1 cup black molasses, $ cup butter, $ cup lard, 
1 cup milk, 4 cups flour, 4 eggs, 2 tablespoons ginger, 3 nutmeg, 
1 teaspoon cinnamon, 1 small teaspoon soda dissolved in the milk. 
Beat molasses, butter, lard, sugar and spice to a cream. Beat in 
the yolks one at a time, the milk, the flour and lastly the whites. 
Bake in two loaves or small pans. 
Miss Erren B. Pennman. 


CHOCOLATE CAKE. 


One cup of butter, 4 eggs well beaten, 13 cups of sugar, 3 cups 
of flour, 14 cups of milk, 2 large teaspoons baking powder, 1 
small teaspoon vanilla. 

For filling: One cup of grated chocolate, 1 cup of sugar, 4 
cup of milk. Boil for about 5 minutes, when cool spread on cake. 

Mrs. Baxter SHEMWELL. 


COCOANUT CAKE. 


v, " ‘iW ai 
Yolks of 6 eggs well beaten, 2 cups of powder ed sugar, ~ cup 


: 


74 


of butter, 1 cup of sweet milk, 34 cups of flour, whites of four 
egos well beaten. bake in jelly pans. 

For icing: Grate one cocoanut, beat whites of two eggs, and 
add one teacup powdered sugar; mix thoroughly with the grated 
cocoanut and spread between layers. 

Mrs. Baxter SHEMWELL. 


ORANGE CAKE. 


Two-thirds cup of butter, 2 small cups of sugar, 2 teaspoons 
baking powder, 1 cup of milk, 3 small sups of flour, yolks of 5 
egos. Bake in jelly tins. 

For filling: Whites of 3 eggs beaten to a stiff froth, the juice 
and grated peel of 1 orange, sugar to taste; spread between layers 
with white frosting on top. 

Mrs. Baxrrr SHEMWELL. 


DIXTE CAKE. 
Five eggs, 2 cups sugar, # of a cup of butter, 5 cups flour, 1 
cup sour milk, 1 teaspoonful soda, 1 eup of blackberry jam. 
Flavor with cinnamon, spice and nutmeg. to be eaten with sauce, 


Miss E. E. Meares. 
GINGER SNAPS. 


One cup brown sugar, 1 cup butter, 1 eup molasses, a table- 
spoonful of ginger, 1 of soda, pinch of salt. Stir butter, sugar, 
and molasses together, heat until near boiling, dissolve soda in a 
little water, stir into the mixture. Into four cups of flour stir in 
the ginger and pinch of salt, then the hot molasses, roll thin and 
bake. . 

Miss E. E. Mrares. 
FRUIT CAKE. 

One pound of flour, 1 pound butter, 1 pound sugar, 6 pounds ~ 
raisins, 8 pounds currants, 3 pounds citron, 1 teacup molasses, 12 
eges beaten thoroughly and separately, 1 teaspoon soda, 4 pound 
candied orange peel, $ pound lemon peel, 1 ounce cinnamon, } 
ounce cloves, $ ounce mace, 2 nutmegs, 2 gills brandy, 1 pound 
almonds bleached and eut fine, 1 pound pecans eut fine. Bake 4 
or 5 hours. This will make a very large cake, 


Miss Eten B. Pennran. 


15 


“SISTERS” CAKE. 
live eggs, 4 cups flour, 1 cup butter, 2 cups sugar, 1 cup sweet 
milk, 2 teaspoons baking: powder, flavor to taste. Bake in layers, 
measure flour after sifting, heat flour, cream butter and sugar; 
add beaten yolks, then whites of eggs, well beaten. 
Miss Fanny Buxton. 


JELLIES. 
HUE RUE SELLY: 


Put half a box of gelatine to soak in half a pint of cold water; 
dissolve in a pint of boiling water; add the juice of 8 lemons, 3} 
of a pound of sugar and strain. When it begins to set, put a 
layer of sliced bananas, then a layer of jelly, next a layer of 
sliced oranges, another layer of jelly, a layer of peaches. The 
last layer should be jelly. .The peaches ean be canned or fresh 
according to the season of the year. 

Mrs. Cas. A. Moore. 
RHUBARB JELLY. 

Rhubarb boiled and strained through a colander. To 1 pint 
of this add a scant cup of sugar, also add + of a pound package of 
gelatine. When nearly stiff add a quart of sweetened whipped 
cream. Mrs. Moopvy. 


COCOANUT JELLY. 


To 10 pounds of fruit on the stem add 1 quart of cold water 
(after washing), and boil half an hour. Drain through double 
cheese-cloth tied over a stone jar. To every pint of juice allow 
1 pound of granulated sugar and boil five minutes, then strain 
again into glasses. The drained currants may be boiled again 
with half the quantity of water, 20 minutes; drain and squeeze 
slightly, add sugar in same proportion as before and boil. This 
makes a less clear jelly but is very good. 

Mrs. Hovenrerine. 


LEMON JELLY FOR TART SHELLS. 


Boil to a thick jelly 4 beaten eggs, the rind and juice of 3 
lemons, 1 pound of sugar, + pound butter. | Miss Buxron, 


PUNCHEON JELLY. 
One-fourth box gelatine dissolved in $ cup cold water; add $ 
cup hot tea, + cup sherry wine, one-third cup of sugar, } cup 


cold water, juice of 1 lemon. Steam and set on ice. 
Miss Mary ‘Laxton. 


COFFEE JELLY. 
Soak 4+ box gelatine in + cup cold water, 4 cup strong coffee, 
4 cup sugar, 1 cup cold water, 1 teaspoon vanilla. Pour hot 


coffee over gelatine, add other ingredients, strain and set on ice. 
Miss Mary Laxton. 


ORANGE JELLY. 

One-fourth box gelatine soaked in + cup cold water, cup 
orange juice, one-third cup sugar, 4 cup boiling water, juice of 
1 lemon. Pour boiling water over gelatine, add other ingredients 
and strain. 

RESTORATIVE JELLY. 

One-half box gelatine soaked in 4 cup cold water, 1 eup port 
wine, 1 tablespoon gum arabic, 2 tablespoons lemon juice, 3 
tablespoons sugar, 4 cloves, 1 inch stick cinnamon. Mix all to- 
gether and dissolve by setting bowl in pan of hot water on stove; 
strain and set on ice till congealed. Cut in blocks. 

MS PATO: 
FRUIT JELLY. 

Three quarters of a box of Cox’s gelatine, 3 lemons, 3 bananas, 
4 oranges and a grated pineapple or white California cherries. 
Dissolve the gelatine, let it get cold, peel and slice bananas quite 
thin; take only the pulp and juice of lemons and oranges, add 
grated pineapple or cherries if you wish. Put a layer of each 
until (the mould is full. Set on ice. When stiff serve with 
whipped cream. Mrs. Arrnur M. Fretp. 


WINE JELLY. 


Dissolve 1 pound granulated sugar in a bowl with 1 pint hot 
water; when cold add 2 ounce package C Jooper’s gelatine and let 
stand 1 hour. Add 2 pints boiling water, and when thoroughly 
“mixed add 1 wineglass of wine to which has been added a table- 
spoonful of brandy, the juice of two lemons and 1 orange. Strain 


a 


through flannel, put in mould and place on ice to cool. Make the 


day before using. Mrs. Arruur M. Frecp. 
PLUM MOULD. — 


Soak # pound French plums, (the best prunes are so called), 
in $a pint of cold water for an hour or so. Add 5 ounces white — 
sugar to it. Soak 4 an ounce gelatine in 4+ pint of cold water 
also for an hour. Mix all together and boil 5 minutes, stirring 
all the time. Stone the plums before weighing or soaking. The 
plum water and gelatine water goes in also. Boil 5 minutes, after 
it has come to a boil, serve with plenty of cream. 


Mrs. Cras. A. Moore. 


CONFECTIONERY. 
CREAM CANDY. 

Jour sups of white sugar, water enough to moisten the sugar, 
butter the size of an egg, two tablespoonsful of vinegar. Let 
cook till a thick syrup, and begins to string, then pour into deep 
dishes and let it cool so you can put your fingers in it. Then 
stir it until it becomes hard enough to mould with your hands, 
then knead it and then make it out with nuts. When you begin 
stirring the candy put in a little vanilla. 


CHOCODATEY CANDY: 

Three pounds brown sugar, enough milk to moisten the sugar, 
4 cup of chocolate, grated, 4 cup butter, and a little vanilla. 
Let it cook till it is a little hard in water, then take it off and beat 
very fast, till it is very thick and then pour it out in pans to cool, 
then cut in blocks. 

CARAMELS. 

One-fourth pound of grated chocolate, 1 pound of granulated 
sugar, one-eighth pound of butter, 1 cup of milk; cook until by 
running the spoon through you can see a little of the bottom; add 
a teaspoonful of vanilla, remove from the fire and beat until very 
stiff. 

NUT CARAMELS. 


One cup sugar, $ cup of water, $ cup of nuts; cook until it 


78 


hairs, then stir until it sugars, then put on a board, roll out and 
cut into squares. 
Miss May McGontnete. 


HICKORYNUT OR PECAN CANDY. 

Two cupfuls sugar, $ cup water. Boil until thick, or until it 
will brittle when dropped into cold water. Add the grated rind 
of 1 lemon and stir in one cupful of nut meats. Pour into a pan 
and when cold cut into squares. 

Miss Cuampion. 


CREAM WALNUTS. 

The white of 1 egg, with an equal quantity of water. Stir in 
enough XX XX sugar to make a paste; knead like bread, on a 
marble slab. The grated rind of one orange should be added be- 
fore thick enough to knead. Take small pieces of the paste, roll 
into balls, and flatten, pressing halves of English walnuts on 
each side. The same paste makes filling for figs or dates. 

Miss Crampton. 


BEVERAGES. 
FRUIT PURGE 
One-half dozen lemons, juice of 1 orange, 1 pint of unfer- 
mented grape juice, slices of oranges or whole strawberries, 3 
pints of water and sugar to taste. Serve with cracked ice, 
Miss F. L. Parron. 
THIBETAN TEA. 
Boil a teacupful of tea in a pint of water ten minutes, adding 
a heaping dessertspoon of soda; put this infusion into churn with 
1 pound of goat’s butter and a tablespoon of salt. Churn until 
thick as cream. Vouched for by Mrs. Isabella Bird Bishop as 
drank by the “quality” of Thibet and thought to be a delicacy. 
| Mrs. Hoveurettne. 
MARYLAND EGG-NOG. 


Twelve eggs, 1 quart cream, 8 tablespoonsful pulverized sugar, 


1 pint whiskey or brandy, 4 pint Jamaica rum, 4} nutmeg grated. 


Beat up the yolks with sugar for half an hour, add to these the 


ay) 


liquor and nutmeg. Beat up the whites of 8 of the eggs, add a 
little sugar and put half in the mixture, after adding the cream 
very slowly. Put the other half of whites on top. This keeps 
for days and improves with time. 

Mrs. James G. Marri. 


BLACKBERRY WINE. 


Three quarts of juice to 1 quart water. When mixed add 34 
pounds sugar. Clarify with a teaspoonful of cream of tartar, 
stirred in white of 1 egg, well beaten. Skim the wine every day. 
After 10 days strain and bottle. Fine. 

Miss Buxton. 


BLACKBERRY CORDIAL. 


To 2 quarts of juice add 1 pound sugar, $ ounce nutmeg 


> °) 
ounce pulverized cinnamon, + ounce cloves, + allspice. Boil all 
together a few minutes; when cold, add 1 pint best brandy. 
Miss Buxton. 
TEA PUNCH. 

Three pints sherry, 1 dozen lemons, 3 pounds sugar, 1 cup 
green tea, 12 cups water. Pare lemons very thin and pour the 
boiling tea over the rinds. Squeeze lemons over the sugar and 
add to the tea when cold. Add water and sherry and serve with 
erushed ice. 


Miss Exrxten B. PEnnIMAN. 


EGG-NOG. 

Beat the yolks of 12 eggs with 14 cups of sugar until very, 
very light. Pour in gradually $ pint French brandy, 3 pint 
Jamaica rum, 2 sherry glasses maraschino and a little nutmeg. 
Add 2 quarts of cream, whipped very stiff. Beat the whites of 
the eges with a little powdered sugar until very light. Stir half 
into the nogg and heap the rest on the top of the bowl with a 
sprinkling of nutmeg. 

Miss Erren B. Penniman. 
BLACKBERRY CORDIAL. 

One quart juice, 1 pound sugar, 4 ounce grated nutmeg, 4 
ounce cinnamon, } ounce allspice, + ounce cloves, 1 pint brandy. 
Boil all the ingredients but the brandy for 15 minutes, skim- 


80 


ming carefully. Add brandy and set away to cool. When cold 
strain and bottle, sealing the corks. Put the spices in a bag. 
Miss Exiren B. Penwniman. 


STRAWBERRY ACID. 


Put 12 pounds of fruit into a jar and cover with, two quarts 
of water, acidulated with 5 ounces of tartaric acid, let it stand 
48 hours; then strain, and to each pint of clear juice add 14 pints 
whole to be a cold process. 
of sugar; stir until dissolved; bottle and cork tightly. The 

Mrs. W. C. CarmMicHakt. 


KOUMISS. 


One quart fresh, warm milk, 2 tablespoons sugar, one-eighth 
cake yeast. Dissolve yeast and sugar in a little of the milk, mix 
all together, and bottle immediately, in strong, air tight bottles. 
Keep in warm place over night then put on ice. Ready for use 
in 3 days. 

Mrs. N. W. Girpwoop. 


MARSHMALLOW PASTE. 


Soak 4 pound gum arabic in a pint of water, until soft; add 1 
pound confectioner’s sugar and stir all together (in a double 
boiler) until thick and white. Try in water as soon as it thickens: 
if it foams a firm, but not hard ball it is done. Remove from the 
fire and if you wish inflated or spongy paste beat the whites of 
two eggs and stir gradually in the paste. Flavor with orange 
flower; pour into a pan covered with corn-starch, when cool cut 
into squares; pack away in confectioner’s sugar until wanted. It 
will dry and harden in a few days. 


Miss CHAMPION. 
CHOCOLATE GANDY si2 | 


Three pounds brown sugar, enough milk to moisten the sugar, 
$ cake of chocolate, grated, 4 eup of butter, and a little vanilla. 
Let it cook till it is a little hard in water, then take it off and beat 
very fast, till it is very thick, and then pour it out in pans to 
cool, then cut in blocks, 





eet et 


rye 1 y 





81 


CARAMEL. 

One and one-fourth pounds white sugar, 4 cake Baker’s choc- 
olate, 1 cup milk, butter size of an ege, teaspoon vanilla. Melt 
chocolate, sugar and butter together, then add milk. Boil until 
thick, about 20 minutes. Add vanilla as you remove the saucepan 
from the fire. Pour into buttered plates. 

Miss Exren B. Pennmran. 
EVERTON TAFFY. 

One-half pound sugar, 2 cups boiling water, + cup vinegar. 
When almost hard (after trying in water) add piece of butter 
size of an egg and flavor with vanilla. 

Mrs. Cuarrtes F. Penniman. 


CARAMET. 


Four cups brown sugar, 1 cup milk, 1 cup butter. Cook slowly 
until when put in cold water it pulls. Stir while cooking; when 
done add 2 teaspoons vanilla. 


Miss Exten B. Penniman. 


CANDIED NUTS. 

One pound granulated sugar, 4 cup cold water, 1 tablespoon 
white vinegar, teaspoon vanilla. Boil until it hardens in water. 
This will candy about one pound of nuts. Dip the nuts in the 
eandy quickly. 

Miss Etten B. Penniman. 
STUFFED DATES. 

Take the pit from the date and fill the hole with finely chipped 

English walnut meat; soak in wine and sift fine sugar over them. 
Mrs. Hoveuretine. 


MISCELLANEOUS. 
BRINE FOR BUTTER. 


Two quarts salt, 1 ounce white sugar, 1 ounce saltpeter, pow- 
dered and mixed. Work well into 1 pound of butter 1 ounce of 
this mixture. Pack and cover tightly. Butter must be well 
mashed first. Will keep a year. Miss F. L. Parron. 


82 


MADE MUSTARD. 

Two even tablespoonfuls dry mustard, 1 teaspoonful salt, 1 tea- 
spoonful white sugar, 4 teaspoonful pepper, 1 teaspoonful olive 
oil. Add vinegar gradually, and beat until like cake batter, then 
beat 5 minutes cooked together. This will keep for weeks. 

- Miss Crampton. 


JAPANESE CLEANING FLUID. 


Four ounces ammonia, 4 ounces white castile soap (shaved), 

2 ounces sulp. ether, 2 ounces alcohol, 2 ounces glycerine. Dis- 

solve the soap in 1 quart of water over the fire; add 5 quarts 

water, and when cold put in the above ingredients. Tightly | 

corked in bottles the fluid will keep any length of time. If.too 
soapy when used, add a little water. | 
Miss CHAmMpron. 


FLOOR OR FURNITURE POLISH. 


One pint raw linseed oil, 3 pints spirits of turpentine, 2 table- 
spoonfuls alcohol, 2 tablespoonfuls strong vinegar. Mix in order 


given, and shake thoroughly before using. Apply with canton 
flannel. | | . 


TO REMOVE MILDEW STAINS. 

One quart of boiling water poured over 2 tablespoonfuls chlo- 
ride of lime. Strain and pour over the mildewed article, and 
cover it close for 10 or 15 minutes; lay the article on the grass 
and bleach for one or two hours. Then rinse thoroughly and if 
stain not removed repeat the operation. 


| Miss CHAmpIon. | 
GENERAL HINTS. 


When not dissolved in hot water, always sift soda through a 
fine sieve. \ 

Sugar for fried cakes should always be dissolved in the milk 
to prevent the cake from absorbing the lard when frying. 

To prevent photographs curling: Three ounces glycerine, 4 
ounces alcohol, 1 ounce soft water. Dip the photographs lightly 
in this and dry between blotters. : 


Miss CHAMPION. 


83 


Weal En WAS OE ROM “COUNTRY = HOMES” THAT 
WILL NOT RUB OFF. 

Fill a barrel about half full of water, put in 1 bushel unslicked 
lime. When slacked, add more water, wrain through a fine sieve 
and add 10 pounds Spanish whiting, 17 pounds salt, and 12 
pounds brown sugar. 


Mrs. N. W. Grrpwoop. 
SUGGESTIONS FOR DECORATION AND GARNITURE. 


In strawberry time a pretty effect is by laying a red carnation 
beside each plate. Fill a low basket with strawberry leaves and 
berries for a center piece, and at the corners have crystal dishes 
heaped with berries lightly powdered with sugar. 

Berries of the largest size can be served in Chinese saucers 
putting the cap in the center filled with sugar. 

Another dainty device is to prepare an ice case, filling the hol- 
low with the following mixture: To the juice nf half a lemon 
add a cup of berries and rub through a sieve. Whip a pint of 
thick sweetened cream to a stiff froth, adding the fruit pulp 
gradually. Pile on this a quart of berries and cover carelessly 
with vines and strawberries. If cracks come in the ice block 
while hollowing the cave, tuck berries on the stem and sprays of 
the vine in them. 

Mrs. Hovenretrna. 


GREEN DECORATION. 


For a housekeeper who owns green and white china the spring 
luncheon ean be made a beautiful affair. Have for a centre piece 
a square of lace over green silk or satin. On it place a low basket 
enamelled in green and filled with damp moss, arrange in it 
loosely great masses of white lilacs with some of their tender 
green foliage. At each place have a bunch of white violets with 
tiny ferns or a spray of smilax. Carry out the spring color by a 
menu having a touch of green in every dish. Grape fruit on 
lettuce leaves as a salad, lamb chops on a bed of watercress, the 
fish course served in moulds with the edges coated with white of 
egg and dusted with finely powdered parsley. Pistachio, russe 
and strawberry confections for dessert. 


84 


Nothing is better for adding color to the garnishing of dishes 
than hard boiled eggs. Chop the whites separately and rub the 
yolks through a wire sieve to form a feathery powder. Chopped 
beets give you red, carrots a fine orange, parsley a brilliant green, 
and lobster coral washed, dried and powdered a beautiful pink. 
The decorative value of thin slices of tomato alternating with 
Saratoga potatoes is of special use in meat courses. In making 
cream sauce, a pretty pink or red can be obtained by vegetable 
coloring matter, or a few drops of cochineal, or instead of 
chopped parsley, use sprigs of it on top of timbales or other 
moulds of fish or eggs. 

Mrs. Hoventetrine. 


PAGE 
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Keges, in eream sauce bile se 6.10 (@ CLO (S06). e, 6 9) 819% oh S60. 8, Ol et eet et ell oer 6 site 28 


PAGE. 
Meringtiedis. esac n5 aia Yes aceon ee gs ee 29 
Omelette; baked ss 1.20 Ac 07 dames eens eave eee 28 
Omelette; fruits. 0. tas ke eee ep eee wee 29 
Omelette; hams 555) 2 5 1. eee eee ee ee 28 
Pickled ¢y 5.90 0.000. ts eee Ree uhien Gee ere CA pe 30 
HEELS ABA AA MPM a Fis A Rah Mi Si ee oat 28 
Tomators s5c6 ti. 66002 ee eee 27 
CHEESE. 
Cheése Hg g's. ieee is'+ vs oa ee a 30 
Cheese Fingers..... .. an + ELAINE, -, Met tay eae 30 
Cheese Fritters? ...:. 54-2 cat epee ea meee ee OAR cies 6 30 
neese: Mixture. *5...¢. 5.0.3 (ye eeie amen eet en ere 31 
Cheese: Relishs.2).%... 2) .)s 3°) hee ee 31 
SAUCES. 
BACIG HOW per au tote eer PS hip ea ed Seber oe 32 
Brandy or Soyer’s.2.'..). 2a ae ee 34: 
Ol Nil PE ERM yc oA aa ds oo 31 
OTedm ces ke ne 31 
Cucumber. ..0% 48.091 .3. Le 31 
Eee Sauce for Fish or Boiled Mutton. eae eee 32 
OFEEN. ks eee ae Hee 4 Se 32 
Hard... oe oye hs ede pe oe 32 
Lemon Cheese Cake... 2.1... . saya nets aa eee 32 
Pudding. oe a Sh a 
Brot Pudding... 072...) >. 33 
Pudding Sauce (without cooking)). js seen ene 33 
Terrapin... 2... 0, peas Fe 32 
Whipped Cream... . 3.55.0 es 33 
Wiese... a. Se eer 33 
PRESERVES. 
Scotch Marmalade. ..2.°..s 4). .0u0, | 34. 
Lomato Marmalade... i... .V<. + «ae o4 
Tutti Frutti Preserves (without boiling)..-..... ....... 34 
PICK AGES: 
Bordeaux Sance. . 4.5. ....c.0a0 5, Sale 35 
Gabbage Purple. ..% 64.000. 5.0) oe 38 
Wabbage, Pickle 2). 08 col We os ee rr 38 
Chow-Chow....... 37 


i ee DME DR ToT ch A Ad 


Chutney... 1s x OS a eB orcs eo res 37 
Py AC, ee els e's Pavel ala’ bie, b ovebel one aT 
1S O87 EFM Rae 39 
Se NCCU i cl tien eh as ee ec cele Nee 38 
eee Breer el ickled ... te te oats sere eb ke eels eee dw ahs oo 
SMAI eee eee eer esha ae aay, AMS, ve coos, othe 2 ober gi 39 
eee ICKICK occ. 5 2h sn cok foelehe ee osha eesee MP nasi: 
oy cer el eo -cg re ee Fungal ae oe 39 
SUPPORT. es ope iv ele vi pata e 0s ee Cet a 36 
Sele he a Perea eb ee! eres 36 
ote 01S em a oe rie Peet ed that 38 
GIG ie yaels vced Soo oo Be acggseN 6c seve aus 38 
BU. oC OSLOSVL SS hie a pS ga 36 
(ce Testa! 1 PINGS ey i a Tee 5 
EO ICI yt, ooo soe) eis nde oie Mees ohare pews 36 
co a Paul? IES el eg Se 0 EAS Ne a a 3 
bhi AD ebLSCULT sR TG, 

Ibetten Discults.,......)...: eas RP haere re eeed Rey Pea 4] 
ee Ore (imeem ie hs oe Saat gtegateh Gace Ow lge 44 
Buns, New Zealand....... a tT Rea es ore Pe At 
PM PUI cs scp sce aoe oe, vijene a 74 tote eo tape 46 
Peereeeomlolommopryeast, Light... a. sc cege ots 0 oko poole 45 
Tio) STG) RHIC i ioe a ae er ee cel 40 
(0 Wily, LPROTEA oa) ol MIP ytaa Baio ee DU are arn eRe aan Pama A 40 
Pre MCC OS fen oes A lta teehee et als EU og aoe a ENG A5 
“inne JEQRe te cert ieimaraias Riana teh gern basa brn A oe aielin diene 43 
| C8 (CHRIS eed BERT Rg Note oc Pay Ole ettinet ar einer hr 49 
Me GemmTTC TT eLCOn ONG tefl sroocis ol Pirie eave cecal Weer ev cee Weyer ee ae 43 
Nee eI er Cs GOL beet Serr is, cola, Voc hed e tests SHARE ete a eae 43 
Pare PiLUCY ts sn. ULOD mantirs Oe Act codes Gene ote Ne eee co one ake 44 
ica SRS Vell Reng Fae Deke pA ey Sere tere el See WO Soe 42 
EME CARE RUS te core See ears. | Sra ceo < Coote Sete Sha Sg noe 41 
EATS rerins tt ten he a aren hs Deen ct ol Ree ace ees 49 
cosh Mag DEN eR Aastra 3 6s 4 Oe ne a are Caren rae ete Rt 42 
‘Lar aN Wea Beat Rie adie SON 1c he rare Nine, a OP Ertneey Putte oe 42 
AUER ABENS ES SOTWOMSE OT Aa iS oc hte Seika ant Rehan 8 fob ea EER 41 
TE a AT or OWE ae le aR 0 de nh es Wn op 4G 
TER se, SESWE TER 09 6 REUNION Oo ihe ay i: Bar naira ote tect is Ure ainae a 44 


Sally Lummis? 5) 940240.) G5 eee ee 43 
Saturday Night Bread. < ...4/:s gern ane a 42 
Seones for Tears... «.2. 2.2 oe pee ee 41 
Toast; Malk: 2.0)... 52.00. 2 et 46 
Toast; Snowflake...) .\.:.° 4.0 ieee eer ee 47 
Wattles,-heht ag air... Soe eee ae ene ee 40 
Wattles se fs S55 ke shes wiv lot aes Ee vn 41° 
ICES. 
Banana Tee’Cream?.... 2.09% eRe Tk a PREP 58 IG, BN eo 49 
Cate Frappe... et 6. sx os» ae ee 47 
Caramel ‘With Nuts... 0 5: Seen eee ee cer AD 
Cottee Custard “Frozen «. )\. 5) eee eee 47 
Fruit Tee. i dae 49 
Green: Gages Frozen... ).. Se eee ee AT 
Lemon Sherbet... .i/:... .... 2 steer aS 
Milk Sherbets.0. 2 20.5.0. 5 7 48 
Orange Snow. <3. 1 ts «see 48 
Strawberry Ice Cream... .\...\.))ne eee 48 
Vanilla Wee Cream i. ta:< 4-1< see 48 
PLAIN AND FANCY DESSERTS. 
Apple Dumplings Rufiled. 7. . \ciguneieene ee ee 53 
Apples Scalloped:...... <2) 0 50 
Bavarian Cream: . 5... 4 <) eee 57 
Bavarian Cream Chocolate, > . a's ane en 49 
Blanc Mange. ..°...0. 1... 55 
Charlotte‘Russe..’7. 24, =... 56 
Cheese ‘Pie... ai.) 21 50 
Cocoanut Sandwichés..... .) 5.) (oa 53 
Custard, -baked.....:') 0.2) rr 52 
Custard, milk. 2. 3: 202) Bi re PR Ane 55 
Custard, meringtie. {.. 0.11.2... 54. 
Custard, cup. 2.002) .c) 1 54 
Custard, Jelly... 20.2. .0.0. (3 54 
Custard, Jelly... 0. A 55 
Devonshire Cream... 0. 0.0.) 22 Dal 
Devonshire Cream...) °./.). <2, er 56 
Hog Cream. 8.0. oo ee oO ee 54 


| Se O1S IAIN. 2d as eae ieee a pel te are ae OE 51 
eee ade narloties.o et ee tee Se a 53 
Be eM Wie rte Ses NS Ne we ene Oa Ana aan RA RE 5D 
ee Pee ee eee wise pk cee a wees 51 
TCO Secs Sete ee cle we sos BN ince ee aan: 57 
OU CM ge Me re ok hee be 8 50 
PRM CAN GIC(. nt ee eerie so. ess A a ees os 53 
(LITER alan Ur hag raat 54 
EM TE YT eo oter er totefe ie he hs alee Ow, 49 
CoE CORSE CT a ARES iS ee roi i aa an Nt gr tg DT 
Soe LOIRE: LIE RA a eg a ve PP a 56 
Re OU ce 8h oe ate a8 iy apd Ade eis 56 
Pe ye NLEDINOUC.. oti. 6 eee wc hs rte ee ee ee ea 51 
Peer eae © rea, RUSSIA is. eco Siege ee os 51 
Me Rete Aa. eas nd Sree ee PERE LS Vt 52 
“ye Oey (ONC EITC Se Te ger AS 55 
Slot (OG ars Sh ee ae a a 49 
See ee Meee hb Te ch oS i a 53 
PUDDINGS 
ON RIO LETC RB. 6. Aig a an ey a ae 61 
yh Lalas UNS 3 AS Pn ar 57 
RR et Or Ree ei a Le in as te 59 
Bee Oem eer to Dee tos Wa So atte so eee 62 
“CCRT AR PAGO AEM spe SIMI Seen Ma a See aera, Ae Piety meee OG 
Delmonico Pudding..... BONN, IO eM tie aay eer Cre OR oar 60 
ee ICAI Ors, Lake titens oi eae Peete ee ots oc ee ee UE 58 
Bare a PON Ma Ne ee re ee ee a eS A ee 63 
‘clsce so 1 EA giCG (a GWG aise hota thik ieee ry tale let ieee oat eat 58 
rarer eNO dINe shy aot routes whe doce igo ne brs share 58 
OMG AUvere! 4 PUITGUG ONAL EPS. ahve pA ene, rpcies Beast alias at Moca, Ab 61 
emery oat IN ewer ake ater cee erereae: aes 63 
1 UMAR ATR CG YC ee i eS bate ao Ta OR Ue po 62 
eet Peel dio ae WOOL. eal nre Partch ete ution. cso atcaee heen tae 62 
(hints ODT Tal Baga (A Wes cole. aa es paar tah PP earn Ee 5G 
irony OLEAN WORE Tea GCG tied ears ole ty mpm Ale Reel seek nS, Bi 60 
ie eiprare a lgb aia WCAG KS NRIYSA than Aah RR RIoe aaa Ridin Acs a rel lai ee aay 5 60 
Hee LIES 11 (1 Ot eee mere a a te, sate AR UNE. Coa, 61 
Ora CU DORS¥ EAU Citic: sie e gate etre, themes Marien ree trek cee 59 


RECT) MLSE tg h2cM eg ral Wi heaeuemeectbuley 72 Sc protease A at bet dp aed ti 62 


Rice’ Baked Pudding... 9). a ee 62 
Ruth:Pudding).c..0 si... aan ee Loins 
scotch Pudding... . 9...) ge eee 58 
Show Pudding... 0. 5. + «4 = ieee eee 61 
Strawberry Pudding... ..,, ..eaae een eee Bae el reas 59 
Suet Pudding. ..0.. 7. 3. cee 6{ 
Woodford Pudding, with sauces. 7-0 ee eee 60 
CAKE. 

Almond (Oake>.. 0... 65) . : cn 73 
Alderney, Gakés 4.9. ¢.4.. 1. ae see wees Piet ak 
Alderney Cake. 00... iohatet e's Siege eae eae OS 
Black, Cakes. cic cciy) dale» 01) orn 72 
Waramel Cake..¢).... 404)... ee 69 
Varamel Cake. ..04. 2.304 0 65 
Camp Columbia Cake... -. > /S]Qn eee 67 
Chocolate Cake... . S0...45 3 Ma ie, 
Ghocolate Cakes’ sua EM Bie hey Was BA Sin leks 
Whocolate. Cake. va: (o5, 2) eee Ba eo ee a 73 
Chocolate Cake? .. 2, 3). 4-2:) sae er 73 
Chocolate Millme. (5 1). a Rt aa rss Bestel 
Chocolate Filling. ..... 7.0). , 3. on 72 
Cocoanut Cake. «...2. 2... -. eye a 73 
Gocoanut Cake... 2.5... . 4 68 
pup Cake. ee. oo. a 5s 5 64 
Dixie Cakes. le): 0 er 74 
Bruit Cake... ..' 0.5 i045 «) shy 66 
Pruitt Cake, white. ..,.. 4.0. 67 
Eruit, Cake, white... .)... 2...) 1) (et 
Hat ake. 7 5 ls ae nae i rea ag ete 70 
Hyuit Cake... 2.20.02 1) 1 yg rr 74 
ringer Cakes. i. ...1 42 2.) bal, 2 rr 64 
Ginger Bread, soft....2., ..., .. 0. 73 
Ginger Bread, soft.:..+.°.\...2,4 «4 71 
Ginger Bread, soft....... $6 at ness au 67 
Ginger Bread, Hampton...... .,.,..)) =a 72 
Ginger Bread, molasses.....;,......4 0) 5.) 70 
Grandma’s Cream Cake.............,.0)) an 67 
Ginger BMAD fe eee ee oe al rr 74 
Ginger Snaps is rn 71 


Terps WH) (CIENTS ssa ar a ao a a aa ae rea 69 
CTSA GUSMIRE 5c 0008 MSPS A a (al 
Ju sooo une arin LT aps a 66 
Dem Ne ree Oru Yee Fhe ke ely Scie egies 64 
OUR Ort ry esc eee ee cryh twins sft ede ek 68 
Peemee aren rostine tor Cake...) 0. ne ee ee 68 
Ree rere ke iw et eee TO 
7 8S 2 a. ge a Bia haar snare as ora ane 72 
re ree re te PhO re ny eS, ate he 74 
0) oe 2s Rta ear A RSA Ste ats at ee le eee ga Nc 65 
tee i i. yee Dk See ee es 72 
UMN OMG ne ck Sean Cane elalh ee Soo cs eves 65 
en eee ee ae eR ee ee 65 
ee ORR CSts a cea ae ea a 65 
NOU | ot Fae paar ts2  n a A 65 
Re RR Prieto Ee en el. 5 Sete Se a see? Pie ak (es 
eam errr fee ee th eles Ste oe fed aces 70 
mpemee GAKGtee ssc... ee a Nee Pin ete e ger etter ono. Jr omar te 64 
Es a ey ts ee tw ieee tl le a wees whe T2 
© qostis VAG OOS a are er ace ea 69 
POR OMG Mice en de ae ok ee Se Ps 66 
Be ee Che re 6 a A iectget (a an atide penta ee 66 
Supine (OMORATE TS © She ile Spann arm oP FRO ay Curae 68 
em CTINMOUORES AKG. 6, on sku usi . wapeys ei. Gare o Sie site 49 
eI ORG ce  Crrrs eget SY ene aie. a rt. tear, “sah 5 aoe 12 
Bree motos ake + oaeag rn See.9, West tons ar gt eee stem, gil'se ede ened 68 
JELLIES. 
\ COCR ETI SATE ene iter te rn ee Crue Rabe Lire b LAL aN en (65 
Morice) Cll Vee, iota ho por ee De Sst oe AER ee ete are se ot 76 
ie echae GWM RAS in Biya errs oe Re RACY a Gh teehee ace hg ore ar Vea 76 
Perrott ols Gals sie) ls em ter rec cape ene ath now erat is Yooh as gees 1d 
Peer) GL veeariee eae ne ey ere en ss aNd ht 2 WS, toca echo e todas 76 
2 atta WU RS is iene a tout 3, Tugel rots Oe BRE Rn a hi eet T7 
TEE MOOD A CLL Veet sc eee N ces ie cog see h Mae IT TES Rae 76 
REL AL OY) OL] Woven cas Speer Mees sec ete eutord s eee eer sce! 2s eee 1d 
Ree SOLA LLV O's) GLI v ccc sir me, 1B Retr tories Mee. 2 Nesembant ie ween By canes 76 
Tay ay Aen er Weel nee, eves od I ene Pee nn Ghetto & 


Wert al Vener pcre cae eee crate tc coms eeiseeeemee tan aie 70) Se Meher 76 


CONFECTIONS. 
Garamels ...°0.59. 4)... yb ee 81 
Caramels. v.06 o6 3. 80 
Caramels... 2.5.1 ab. + pl T7 
Caramels, Nuts... 27)... 31.4.) ee GE 
Candy Nuts.2. 00... 43) en 81 
Cream Gandy ooh <4 sl) ee iOS 
Cream Walnuts)... 0.16 cee 78 
Chocolate’ Candy... 14: 5, eee eee (ge 
Chocolate Candy. .:.... ., vee rrr 80 
Dates Stuffed... 2: .. 0...) 81 
Hvortonid att yon aaen oe. MS ey an eae 81 
Hickory Nut or Pecan Candy. saan eee ed gate 
Marshmallow Paste... .//).. . eee Mohave eerie se) 80 
SEVERAGES. 
Blackberry Cordial. -... .. ... pach ani 
Blackberry ‘Oordiali.(-. 2). . 2a AYEED 
Blackberry. Wine-:...... sa, st See 
Heg-Noge 0a iy 1 79 
Le Ee 78 
Bruit: Punch... oa ee 78 
Koumiss. 0250) ..54.. ith ee 8 
Strawberry Acidh. . ..../.., 102s 80 
TeasPunch.... 0. s:Avaai ease 79 
Thibetan Teal... 00 7... 1) 1 78 
MISCELLANEOUS 
Brine for Butter... . .. a/500 eae 81 
Cleaning Fluid, Japartese. /.. . )) gana a 82 
Decorations: green... <=...) eee Behe ogi era eee 83 
Decorations, suggestions for.... ... ...... ......... yates: 
Floor or’ Furniture ‘Polish. ., 01)... 82 
General Hints... 0°... 3. Cee eh 
Made Mustard )a: i.e 20 sh YS 85 Se ey hee 81 
Diains to Remove Mildew.,... ..: .,.) 5s aaa 82 


KR 


Whitewash for Country Homes... Vi.) 82 


The Rule Below Works Both Ways ::: 


| | | | | | | | | | | 
{ 2 3 
“It’s a poor rule that won’t work both ways.” 


+29 i F 
| | | | | Loy | | | 








Our rule, which also works both ways, and always is that if 
we ask the public to give us their patronage we must give them 
the worth oftheir money. That is what we do in Quality, Quan- 
tity and Skill. 


CARMICHAEL’S PHARMACY, 


Public Square and Patton Avenue 








Bon Marche... 


Novelties in all Departments.. The goods 
you are looking for in the way of Dry 
Goods, Fancy Goods, Ladies’ Furnishings 
and up to date goods are to be found at the 
old reliable 


On Marche 


15 South Main Street 


B. H. COSBY a 


Jeweler 


Eastman Kodaks and Supplies 


27 Patton Avenue 
Asheville, North Carolina 








PENNIMAN BROS. & CO. 


Telephone No. 53 North Court Square 


Majestic Ranges. © 
Steel Enamel Ware 
and Cooking Utensils. 
Wickless Oil Stoves. 


Ice Cream Freezers, Enterprise Meat Cut- 
ters, Carving Sets, Butcher and Kitchen 
Knives, Fly Windows and Doors. 


W. B. Williamson & Company, 


WHOLESALE AND 
ost RETAIL, FURNITURE, 
CARPETS, ETC. 


Curtains and Curtain Goods. Bedding and Upholstering Goods 
ae 


16 Patton Avenue, Asheville, N. C. 





RACKET STORE NEWS 


30 South Main Street 


The Invisible 
Chains... 


That bind man to man in profitable and pleasur- 
able business intercourse can be riveted only by the 
application of those principles which inspire confi- 
dence. But we cannot apply these principles unless 
you give usachance. This we want you to do. 


No firm in business will treat you better than we will. 
No. house will sell you goods for less money than we 
will, and no house will appreciate your trade more 
than we. Come to see us. Yours, 


J. M. STONER 


The Asheville Carriage and Wagon Repository 


T. S. MORRISON. 


44 West College Street. 


my i 
: am 


tees 
ee... LD 


So com 





The largest repository in the State for the sale of fine vehicles, 
Buggies, Carriages, Surreys, Phaetons, Farm Wagons, Agricul- 


tural Machinery, Saw Mills and Engines. 





W hen... 


Flour use Ceresota. 


your Olive Oil use Barton & Guestier’s. 
: Mayonnaise Dressing use Yacht Club. 
recipe Vanilla use Dr. Price’s. 
Butter use Cloverhill. 
calls for 


Eggs use Biltmore. 
Lobster use Block Island. 
Salmon use Monarch. 
Shrimp use Dunbar’s. 

Salt use Worcester. 


faetl Gope | G. A. GREER 


adies’ Oxford Ties... 


In Turn and Goodyear 
Welt 


Strap Slippers, 
Shoes... 


All in widths from A up to the widest widths. Partic- 
ular people get so well fitted that they are our best 
advertisements. 


Court Square, J. SPANG ENBERG 


Asheville, N. C. 





W. M. HILL & CO., 


Dealers in Fancy Selected Meat Foods 


Butchers’ Specialties. 
Game in Season. 
Armour’s Prime Western 
Dressed Meats. 


ASHEVILLE, N. C. 


Telephone 66 — Central Market 


Galvanized Cornice, Tin and Slate Roofing, 
Hot Air Furnaces, Electric Supplies, 
Window Glass and Putty. 


W. A. BOYCE, 
Stoves, Tinware, Housefurnishing Goods 


whe 
E 


11 SOUTH COURT SQ., 
ASHEVILLE, N. C. 








Gcsrkts § C0. 


LEADING DRY 
GOODS AND 
MILLINERY 


31 Patton Avenue Asheville, R. C. 


ba 


ak VEEYPYEEEEPEYER ELE ERE ERE PE ERE YE REMY HE MEMEP MHP HH RH HHH py 


= 
2 


4 





ESTABLISHED 1780. 


WALTER BAKER & 60, Ltd, 


Dorchester, Mass., U. S. A. 


The Oldest and Largest Manu- 
facturers of 


PURE, HIGH GRADE 
Cocoas ana 
Chocolates 


ON THIS CONTINENT. 


No Chemicals are used in their manu- 
factures, 

Their Breakfast Cocoa is absolutely 

ure, delicious, nutritious, and costs 
ess than one cent a cup. 

Their Premium No. 1 Chocolate is the 
best plain chocolate in the market 
for family use. 

Their German Sweet Chocolate is 

= NY . : ood to eat and good to drink. It 

——=’ is palatable, nutritious, and health- 

ful; a great favorite with children. 


































































Baron von Liebig, one of the best known writers on dietetics, says :— 

““Tt [Cocoa] is a perfect food, as wholesome as delicious, a beneficent re- 
storer of exhausted power; but its quality must be good, and it must be 
carefully prepared. It is highly nourishing and easily divested, and is 
fitted to repair wasted strength, preserve health, and )rolong life. It 
agrees with dry temperaments and convalescents; with mothers who 
nurse their children; with those whose occupations oblige them to 
undergo severe inental strains; with public speakers and with all those 
who give to work a portion of the time needed for sleep. It soothes both 
stomach and brain, and for this reason, as well as for others, it is the best 
friend of tho; ec engaged in literary pursuits.” 


















CONSUMERS SHOULD ASK FOR AND BE 
SURE THAT THEY GET THE GENUINE 


WALTER BAKER & CO.’S 


Goods, made at DORCHESTER, MASS., U. S. A. 








dha 
a 


€ 


AKKAARAKALLAKKKKAKEAKLAAKAKAAAAKAAKKKAKKAAA AKADEMA AKA 


AA AA AAAMAA AAA AAA AAR ad 


SAWYER’S CARPET HOUSE, 


The place to buy any- 
thing in Floor Cover- 
ings. A large stock of 
Rugs, large and small. 
We make awnings to 


order. 


a 18 and 20 Church Street. 





Phone 228. 





——— 
[favoring Extracts... 


You cannot prepare perfect dishes 
with poor flavorings. Crant’s line 
of flavorings, comprising Vanilla, 
Lemon and Orange, are guaran- 
teed to be of superior quality and 
strength and well adapted to the 
formulas in this cook book. They 
retail as wanted. 





—~Grant’s Pharmacy 


24 South Main Street. 


Men’s Fine-—™ Phone 78 


CLOTHING, 
FURNISHINGS, 
HATS, SHOES AND 
GOLF GOODS. 


We also carry Ladies’ fine Riding Hats. Golf Sticks, 
Sweaters, Dent’s Gloves, and Neckwear, We Solicit a call. 


THE MEN’S OUTFITTER, 


11 Patton Avenue, Asheville, N. C. 





Try your Patience no Longer... 


By endeavoring to bnrn cheap 
coal. It is only fit for machine 
shops and locomotives, where 
men expect soot and dirt, but 























; \ 
f e ! 
Aik i } | 
fo H 
aH V ACH IAD 
| NH i H 
1 i H 
| if 
} ! 4 
F AAA 
H 
f BiH Vet 
{ j age. 
At Bie epee: 
Hh} giatebse 
Hy aE 
Hn 1 8 ar 
HS 


Sm 
you do not want it in your par- {Wee ES - || 
lor. The walls aud curtains of == a SSP — a 
many a beautiful home have f i Vo 


fe. 1983 
ae 


been ruined by the use of coal 
‘that was never intended for 
domestic purposes. For cook- 
ing we make a specialty of Coal 
and Coke. Phone 130. 





Carolina Coal Company 


Microfilmec 


Pi Peat GRAPOT FRAP RE RePrary ie sees 


Telephone No. 70 


Lhe best Recipe 





Have your laundry done 


up at the 


MODEL STEAM LAUNDRY 
Church Street 





HOME MADE CANDIES “*Y 


OYSTERS SERVED IN ANY STYLE 
AND ICE CREAM AT THE 


Candy Kitchen, 


28 Patton Avenue. 








The Best. 


Prescriptions and medicines for sick folks should 





always be filled with the very best that money will 
buy—you get this kind at . 


DR. T. C. SMITH’S DRUG STORE 


Opposite the Public Library Building. 








tie + Pet al 


ye 


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ba 




















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Fe an 


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Ap igi eG 


Sebastes 


iia gi toate each 


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Eat ele eee a 
tiles 


pened 


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BES ees 


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